Ingredients:
1 package dry yeast
½ tsp. salt
½ tsp. spice
1 tsp. ginger
1 lb. flour
2 oz. sugar
2 oz. margarine
1 cup warm milk
2 oz. raisins
1 oz. mixed peel
*Glaze (see recipe below)
Instructions:
Dilute yeast in a little lukewarm milk, leave
for 5-10 minutes. Sift dry ingredients together (salt, spice, ginger and four).
Rub margarine into flour mixture. Add warm milk to yeast mixture and gradually mix
into flour mixture. Knead flour mixture and sprinkle in raisins. Knead again
and put to rise until double in size. Knead once more and shape into bun loaves or rolls . Put to rise for about 15-20minutes. Preheat oven to 375 degrees. Before baking, cut 2 gnashes at right angles
to form a cross. Bake for about 25 minutes until golden brown and fill the corss gnashes with Glaze icing after baking.
Glaze Icing:
8 oz. icing sugar
2 tbsp. warm water
1 tbsp. vanilla or almond essence
Instructions:
Roll lumps out of sugar. Sieve in a bowl and
place over boiling water hot water. Add warm water gradually. Beat until icing
is smooth and warm. Remove from heat. Add essence gradually. The icing should
coat the back of a spoon. Cool and use on cakes, rolls and buns.
