Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 14g/0.5 oz dried yeast or 30g/1 oz compressed yeast
- ½ cup castor sugar
- 1 teaspoon cinnamon
- 1 ½ cups skim milk, warmed
- 4 cups plain flour
- 1 teaspoon salt
- 1 teaspoon allspice
- 60g/2.1 oz praised reduced-fat margarine
- 1 egg beaten
- 1 cup sultanas
- PASTE FOR CROSSES:
- ¼ cup plain flour
- ¼ cup water
- GLAZE:
- 2 tablespoon hot water
- 2 tablespoon castor sugar
- 1 teaspoon powdered gelatine
- ½ teaspoon mixed spiced
- =
Directions
1.-In a bowl, combine yeast with 1 tablespoon of the sugar, and the
warmed skin milk. Stir until the yeast and sugar are totally
dissolved. Cover and stand in a warm place for 10 minutes, until
2.-In another bowl, combine remaining sugar with flour, salt and
spices. Massage in margarine, then include the yeast and milk
mixture, egg and sultanas. Mix well, cover the bowl, and let mixture
rise for 30 minutes in a warm place. Transfer dough to a floured
surface and knead until smooth.
3.- Divide the dough into 16 pieces and knead pieces into round
shapes. Place buns into a well-greased, 25 cm/10 inch - square cake
tin. Let rise in a warm place for 10 mins.
4.- For paste for crosses. Mix the flour and water. Transfer into a
piping bag with a small plain hole. Bake in the oven for 15-20 mins
at 210C/410F.
5.- For the glaze: Mix all the ingredients in a small pan. Cook over
a low heat until dissolved, or place in the microwave for 30 secs on
high-stir well, until the sugar has dissolved while buns are still
hot, brush with glaze.