Would you like to change your language?
- 2 x 7g sachets dried yeast
- 1/4 cup caster sugar
- 1 1/2 cup Bundaberg Ginger Beer (room temp)
- 4 cups plain flour
- 1/2 cup powdered milk
- 1 teaspoon allspice
- 1/2 teaspoon cinnamon
- 1 teaspoon ginger powder
- 2-3 teaspoon finely diced glace ginger
- 1 cup sultanas
- 60g butter
- 1 egg
Flour paste for crosses
- 1/2 cup plain flour
- 2 teaspoon caster sugar
- 1/3 cup water
- 1 tablespoon caster sugar
- 1 teaspoon gelatin
- 1 tablespoon water
Combine yeast, sugar and warm Bundaberg Ginger Beer in a bowl, cover and stand in a warm place until mixture is frothy. Approximately 15 minutes.
Sift dry ingredients into a large bowl, mix in yeast mixture, egg, sultanas and diced ginger.
Mix well, cover and place in a warm spot until doubled in size. Approximately 45 minutes.
Grease 23cm square slab pan.
Turn dough onto a floured surface. Knead for 5 minutes. Divide dough into 16 equal size balls.
Place balls into prepared pan, stand in a warm place until dough reaches top of pan. Approximated 15 minutes.
Preheat oven to 200 degrees Celcius (fan-forced) or 220 degrees Celsius (standard)
Mix flour, sugar and water together to form a smooth paste for crosses.
Cut corner from clip lock bag. Place paste in bag and pipe crosses on buns.
Bake in the oven for 20 minutes until browned.
Turn onto a wire rack and brush with warm glaze.
Make the glaze
Put ingredients in a small saucepan. Stir without boiling until sugar and Gelatine are dissolved.