Makes: 12
Method
Sift flour into a large bowl. Add the sugar, milk
powder, yeast and sultanas, and stir to combine. Make a well
in the centre and add the butter, egg and water. Use a
round-bladed knife to mix together using a cutting motion,
then use your hands to mix until a soft dough forms.
Turn dough onto a lightly floured surface and knead for 5-10
minutes or until smooth and elastic, adding more flour to
the dough if needed.
Brush a large bowl with a little vegetable oil to grease.
Place the dough in the bowl and turn to lightly coat in the
oil. Cover with plastic wrap and place in a warm,
draught-free place for 1 hour or until dough has doubled in
size.
Preheat oven 190°C. Line 2 baking trays with non-stick
baking paper. Punch down the dough with your fist. Turn onto
a lightly floured surface and knead for 1-2 minutes or until
smooth and elastic. Divide the dough into 12 equal portions
and shape each into 14cm lengths. Place on prepared trays,
leaving 5cm between each for spreading. Cover with a damp
tea towel and place in a warm, draughtfree place for 20-25
minutes to prove.
Mix together the egg yolk and extra water in a small bowl.
Brush buns with egg mixture. Bake in preheated oven,
swapping trays halfway through cooking, for 12-15 or until
golden brown and buns sound hollow when tapped on the base.
Transfer to a wire rack for 30 minutes to cool.
To make the icing, place the icing sugar and butter in a
bowl. Gradually add the water and stir until smooth. Add the
red liquid food colouring and stir until combined. Spread
icing over buns. Sprinkle with coconut or hundreds and
thousands.
Notes & tips
These buns are best made the day they are to be served.
Source: Australian Good Taste - November 2004 , Page 166
Recipe by Kerrie Sun
More recipes at:
www.taste.com.au
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Ingredients
