- 2 tsp dry yeast, (7g) instant variety
- 1/4 cup(s) caster sugar, (55g)
- 1/2 cup(s) skim milk, (125ml) warm
- 1 medium Egg, lightly whisked
- 3 cup(s) plain flour, (450g)
- 1 tsp Mixed spice
- 50 g Oil spread, reduced fat and salt
- 1/2 cup(s) sultanas, (80g)
- 1/4 cup(s) currants, (40g)
- 2 tbs reduced-sugar jam, Apricot variety, melted and strained
- 1/4 cup(s) plain flour, (35g) for flour paste
- 2 tsp caster sugar, for flour paste
- 1 x 3 second spray(s) oil spray
Place yeast, sugar, milk and ⅓ cup (80ml) warm water in a bowl. Stir to combine. Set aside in a warm place for 5 minutes or until frothy. Add the egg and whisk to combine.
Sift the flour and mixed spice in a large bowl. Using your fingertips, rub the spread into the flour mixture until it resembles fine breadcrumbs.
Stir through the sultanas and currants. Make a well in the centre and pour the yeast mixture into the well. Stir the mixture until well combined.
Knead on a lightly floured surface for 5-7 minutes or until elastic. Place in a bowl and cover with plastic wrap. Set aside in a warm draught-free place for 1hr or until doubled in size.
Preheat oven to 200°C. Lightly spray an 18cm x 28cm (base measurement) cake tin with oil. Use your fist to knock the dough back. Divide the dough into 12 portions.
Roll each portion into a ball. Arrange side by side in the prepared tin. Set aside in a warm, draught-free place for 30 minutes or until the balls double in size.
To make the flour paste, combine flour and sugar in a small bowl. Add about 2 tablespoons water to make a smooth paste. Place in a snap-lock bag and snip off 1 corner.
Pipe crosses onto the buns. Bake for 10 minutes. Reduce oven to 180°C and bake for a further 20 minutes or until golden and the buns sound hollow when lightly tapped.
Set the buns aside in the tin and allow to cool slightly. Brush the buns with the melted jam. Serve the buns warm or at room temperature.