Chef de haute cuisineLarge mixture with dry ingredients Makes a bakers dozen [+/-12 buns]
METHOD
Prepare yeast as required.
Mix dry ingredients & and add liquid
and yeast to center
Knead (Stiff mix won't stick to finger-but spongy)
Set aside covered in a warm place with a wet cloth until risen to almost double.
Roll out 10mm thick in long shape +/-40 cm wide
x 60 cm long
Mix some egg with water
Brush over dough
Sprinkle with sugar, cinnamon, raisins
Roll up into a +60 cm long sausage
Cut pieces 70 mm long.
Place standing on well greased backing tray with +/- 40mm between buns & press down slightly
Brush with egg mix
Rise + ˝ hr in warm place
Bake 220 deg C + 15 min
Mix icing sugar and water to a thick paste in Tupperware - brush on top
Alternative is to bake as a Raisin Loaf
Makes 2 x 450g loaves
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Conditions
1kg Cake Flour
100g Margarine
15g salt
100g dried yeast
10 ml Egg powder
30g Milk powder
2lt water
Filling
Beaten egg
Sugar
Cinnamon
2 kg raisins
Glaze
Icing sugar
water
Small mix with wet ingredients makes 6 Buns
1 cup milk
30 g margarine
pinch salt
2 t/sp. fresh granulated yeast
1 beaten egg
(1/2 in 1/2 on)
Hand full of raisins