Apple Sultana Buns Recipes
HOT CROSS BUNS
Traditionally eaten on Good Friday these sweet, spicy buns have finely diced pieces of apple and plump sultanas, lightly spiced with cinnamon to make a delicious alternative to the classic hot cross buns. Hands-on preparation time is relatively short but do allow enough time for the dough and buns to rise.
Provided by Jacqueline Bellefontaine
Categories afternoon tea Cake Dessert
Time 3h15m
Number Of Ingredients 16
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 & SULTANA MUFFINS
These fruity muffins make a healthy lunchbox snack, scroll down for two other great lunchtime fillers
Provided by Good Food team
Categories Lunch, Main course
Time 35m
Yield Makes 12
Number Of Ingredients 10
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.
APPLE AND SULTANA HOT CROSS BUNS
Check out this recipe for rustic hot cross buns made with mixed spice, apple and sultanas.
Provided by Grab Your Spork
Categories Baking
Yield 12
Number Of Ingredients 14
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
Make and share this Apple & Sultana Buns recipe from Food.com.
Provided by Pink Penguin
Categories Dessert
Time 35m
Yield 12 buns
Number Of Ingredients 10
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.
Nutrition Facts : Calories 187.8, Fat 5.3, SaturatedFat 0.7, Cholesterol 15.5, Sodium 39.9, Carbohydrate 32.9, Fiber 1.7, Sugar 13.4, Protein 3.4
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- Place the lukewarm milk, 15g of the sugar, and the yeast in a medium sized bowl, and stir to combine. Leave for 10-15 minutes, or until foamy.
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- Add 500g flour into your mixer and add 14g yeast to one side of the bowl and 60g sugar, 7g salt, 1 tsp cinnamon and ½ tsp mixed spice to the other.
- Set the mixer to a medium speed and knead the dough for 5 - 10 minutes. You may need to pull the dough from around the hook if it gets stuck to make sure it keeps getting kneaded
- Once the dough is soft and smooth and springs back when touched, cover it with a tea towel and leave to prove until it has doubled in size. This should take 1-2 hours
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- Add the oil, egg and half the milk. Mix well, gradually adding the rest of the milk until it comes together as a dough.
- Turn out the dough onto a floured surface and knead for five minutes until it becomes elastic. Place into an oiled bowl, cover with cling film and leave in a warm place for 1 hour to double in size.
- Meanwhile, make the filling: add the apples to a pan with the water, cover and cook for 10 minutes over a low to medium heat, mashing with a fork occasionally until they are a soft pulp.
- ‘Knock back’ the dough by shaping to its original size, then turn out onto a lightly floured surface. Roll out into a rectangle, ½cm thick (approximately 48x30cm).
- Spread the apple/raisin mixture over the dough, leaving a 2–3cm margin along the longest top edge.
- Tightly roll the dough into a cylinder with the seam on the bottom, then cut into 16 pieces approximately 3cm thick.
- Place the buns onto a lightly oiled baking sheet, cover with a tea towel and leave to rise for another 30 minutes. Meanwhile, preheat the oven to 180°C /gas 4.
- Brush the buns with the milk and bake for 20–25 minutes until risen and golden. Remove from the oven, brush with honey and allow to cool. Recipe tips.
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- For the pastry dough, put the flour, salt and sugar on one side of a large mixing bowl and the yeast on the opposite side. Add the eggs, warm milk and 50ml/1¾fl oz water and mix for one minute using a fork until combined.
- Dust a work surface with flour and turn out the dough. Dust with a little flour and knead for 5 minutes, then shape into a ball.
- Lightly oil a mixing bowl and a large piece of cling film. Put the dough in the bowl and cover with the cling film. Set aside in a warm place to prove for an hour, or until almost doubled in size.
- For the filling, beat the butter and 110g/4oz of the sugar in a mixing bowl. Stir in the cinnamon and set aside.
- Put the apples in a saucepan and add the remaining sugar. Cook over a medium heat for about 10 minutes, stirring regularly, until the apples begin to break down.
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- Beat the chilled butter using a rolling pin, until it is flattened into a rectangle roughly half the size of the dough rectangle. Arrange the dough with a short edge nearest you and put the butter in the middle.
- Roll out the pastry to a large rectangle approximately 1cm/½in thick. Turn dough so you have a long edge nearest you, then fold the right third into the middle and cover with the left third.
- Preheat the oven to 200C/180C Fan/Gas 6. Line two large baking trays with non-stick baking paper.
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