Ingredients

  • 3 cups (750 ml) cake flour
  • 1 x 10 g sachet instant yeast
  • 1 cup (250 ml) lukewarm NESTLÉ KLIM MILK
  • 50 ml butter
  • ¼ cup (60 ml) white or brown sugar
  • 3 Tbsp (45ml) apricot jam
  • 1 tsp (5 ml) salt
  • 1 tsp (5 ml) cinnamon
  • 1 tsp (5 ml) mixed spice
  • ½ tsp (2.5 ml) ground nutmeg
  • ¼ tsp (1.25 ml) ground cloves
  • 1 tsp (5ml) NESTLÉ COCOA POWDER
  • 2 eggs
  • ½ cup (125 ml) seedless raisins
  • ¼ cup (60 ml) sultanas or mixed cake fruit
  • 1 cup (250 ml) cake flour
  • 1 ½ cups (375 ml) icing sugar
  • ⅓ cup (80ml) NESTLÉ Dessert & Cooking Cream
  • Butter
  • Cheese
  • Honey or jam

Method

  • Place 3 cups (750 ml) cake flour and 1 x 10 g sachet instant yeast in a mixing bowl.
  • Add 1 cup (250 ml) lukewarm NESTLÉ KLIM MILK, 3 tablespoons (50 ml) butter or marg, ¼ cup (60 ml) white or brown sugar, 3 Tbsp (45ml) apricot jam, 1 tsp (5 ml) salt, 1 tsp (5 ml) cinnamon, 1 tsp (5 ml) mixed spice, ½ tsp (2.5 ml) ground nutmeg, ¼ tsp (1.25 ml) ground cloves, 1 tsp (5ml) NESTLÉ COCOA POWDER, 2 eggs, ½ cup (125 ml) seedless raisins, ¼ cup (60 ml) sultanas or mixed cake fruit and mix well.
  • Gradually add sufficient of an additional 1 cup (250 ml) cake flour to form a soft, slightly sticky dough.
  • Turn out dough onto a floured surface and knead 5 minutes or until smooth, no longer sticky and slightly elastic.
  • Return to bowl, sprinkle with flour, cover and allow to rise in a mildly warm spot for 30 - 40 minutes until doubled.
  • Grease one medium loaf tin (28 cm) or two smaller tins (23 cm), or shape buns as you wish.
  • Lightly knock dough down and shape dough into a neat loaf or 2 smaller loaves and place into tins.
  • Do not fill tins more than 2/3 full.
  • Place tins in a warm, spot to rise 20 - 30 minutes or until double in size.
  • Preheat the oven to 170˚C while the loaves are rising.
  • Bake about 25 minutes for the two smaller loaves or 35 - 40 minutes for the large loaf until well-risen, lightly browned and a metal skewer comes out clean.
  • Cool in the tins for a few minutes, turn out onto a wire rack and cool completely.
  • For hot cross bun icing paste, take 1 ½ cups (375 ml) icing sugar and ± ⅓ cup (80ml) NESTLÉ Dessert & Cooking Cream.
  • Add enough NESTLÉ Dessert & Cooking Cream to icing sugar to make a moderately firm paste - soft enough to pipe but not runny.
  • Spoon paste into a piping bag fitted with a small (1 cm) plain nozzle.
  • To make a cross, pipe three lines of paste lengthwise over the loaf and then several lines crosswise.
  • Serve with butter and cheese or honey or jam.

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