Apple Sultana Buns Recipes

APPLE & SULTANA MUFFINS

Steps:

• Heat oven to 180C/160C fan/gas 4. In a large bowl mix the self-raising flour, baking powder, cinnamon, wholemeal flour and golden caster sugar.
• In another bowl, mix the eggs, semi-skimmed milk and sunflower oil. Pour the wet ingredients into the dry and mix well, then stir in the grated apples and sultanas.
• Divide the mix between 12 muffin cases and bake for 25 mins. Cool on a wire rack, then pack in a container for lunch.

HOT CROSS BUNS

Steps:

• Place 500g (1lb2oz) flour and 2 tsp ground cinnamon into a large mixing bowl and stir in a 7g (¼ oz) sachet yeast, 75g (3oz) sugar and 1¼ tsp salt. Rub in 50g (2oz) butter with your fingertips, then stir in 75g (3oz) sultanas and the diced apple mixed.
• Make a well in the centre of the dry ingredients and drop in the egg. Then add 100ml (4floz) milk and add most 150ml (¼ pt) warm water. Mix to a soft dough, adding the remaining water if required.
• Turn out the dough and knead gently for 5 minutes, until smooth and elastic. Place in a lightly oiled bowl, turning to coat the dough in the oil. Cover and leave in a warm place to rise for about 1½ hours, or until doubled in size.
• Turn out, and lightly knead again. Divide the dough into 12 and roll each piece into a ball. Place on a greased baking sheet about 2cm (1in) apart. Cover with a damp tea towel, or slip the tray inside a carrier bag, and leave in a warm place until doubled in size which should take about 50 minutes.
• Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark 5.
• Place 50g (2oz) flour into a small bowl and stir in enough cold water to mix to a soft paste. Spoon the mixture into a disposable piping bag and snip of the end. Pipe a cross on each bun. Bake for 20 -25 minutes until risen and golden.
• While the hot cross buns are baking, prepare the glaze. Place the sugar and water in a small pan and heat gently stirring until the sugar dissolves.
• Once the buns are cooked transfer to a wire rack placed over a tray or baking sheet the brush the tops with the sugar glaze.

APPLE AND SULTANA HOT CROSS BUNS

Steps:

• Combine flour, yeast, sugar, mixed spice, salt and apple and sultanas in a large bowl.
• Melt butter in a small saucepan over medium heat. Add milk. Heat for until lukewarm.
• Add warm milk mixture and eggs to fruit mixture. Using a flat-bladed knife, simply cut the knife through the dough until it almost comes together. Using clean hands to finish mixing to form a soft dough.
• Turn dough out onto a floured surface. Knead for 10 minutes, or until dough is smooth.
• Place into a lightly oiled bowl. Cover with plastic wrap. Set aside in a warm, draught-free place for 1 to 1½ hours, or until dough doubles in size.
• Line a large baking tray with non-stick baking paper.
• Punch dough down to its original size. Knead on a lightly floured surface until smooth.
• Divide into 12 even portions. Shape each portion into a ball. Place balls onto lined tray, about 1cm apart. Cover with plastic wrap. Set aside in a warm place for 30 minutes, or until buns double in size.
• Preheat oven to 190°C.
• Make flour paste: Mix flour and water together in a small bowl until smooth, adding a little more water if paste is too thick.
• Spoon into a small snap-lock bag. Snip off 1 corner of bag. Pipe flour paste over tops of buns to form crosses.
• Bake for 25 to 30 minutes, or until buns are cooked through.
• Make glaze: Heat a few tablespoons of apricot jam in a bowl in the microwave for a few seconds until runny and then brush over the hot cross buns with a pastry brush.
• Serve warm or at room temperature.

APPLE & SULTANA BUNS

Steps:

• Preheat the oven to 200c/gas6.
• Sift the flour, cinnamon & baking powder into a bowl. Make a well in the centre & add all the remaining ingredients expect the walnuts. Mix throughly.
• Arrange 12 case in a muffin tin, then divide the mixture between them & sprinkle walnuts over each one.
• Place in the oven & bake for 18-20 minutes until golden brown & firm in the middle.
• Remove & turn out on to a wire rack. Serve whilst still warm.

SULTANA BUN

Steps:

• Cream the margarine and sugar.Beat in the eggs one at a time.
• Sift the two flours and mix with the sultanas.(This will prevent the sultanas from sinking to the bottom of the cake mix).
• Add to the mixture and stir until smooth.
• Grease a 6 inch square cake tin and line with greaseproof paper.Grease this and coat with plain flour.
• Pour in the cake mixture and spread evenly.
• Line the outside of the tin with brown paper and tie with string.Put a brown paper lid on top(with holes cut in to allow steam to escape).This will prevent the cake from burning.
• Bake in a pre-heated oven,325deg F.,for 2.5 - 3 hours,until a skewer comes out clean.An experienced cook can listen to the cake and it will tell you when it is done(no gurgling sound).
• Once cooked,leave in the tin for 5 minutes before cooling on a wire rack.
• Cut into slices and serve.