1 1/2 cups warm milk
2 tsp dried yeast
1/4 cup caster sugar
60g butter, melted
1 egg, lightly whisked
4 1/2 cups Baker’s flour (like Wallaby Flour)
1 tsp Bake Aid, 1/2 tsp Relief or 2 tsp Digest Easy
1 tsp salt
3 tsp mixed spice
1 cup sultanas
1/4 cup currants (Replace with sultanas if you do not like currants)
1/4 cup mixed peel (OR replace with 1 tblspn grated orange rind)
1/3 cup cold water
Combine the milk, yeast and 1 tablespoon of sugar in a small bowl.
Set aside in a warm, draught-free place for 10 minutes or until frothy.
Combine the milk mixture, butter, egg and Biohawk product of choice in a jug and whisk to combine.
Combine 4 cups of flour, salt, mixed spice and remaining sugar in a bowl. Coat dried fruit in a Ginger Oil, just to coat. (1/2 tspn would be plenty)
Add sultanas, currants and mixed peel and stir to combine.
Make a well in the centre. Pour in milk mixture and use wooden spoon to stir until combined, then use your hands to bring the dough together.
Turn on to lightly floured surface and knead for 10-15 minutes, or until smooth and elastic. Or knead in an electric mixer on medium for 6 minutes.
Put the dough in a bowl, cover with a damp tea towel and place in a warm, draught-free place for 1 hour, or until dough doubles in size.
Preheat oven to 200˚C. Grease a lamington pan or line with baking paper.
Punch the dough down with your fist. Turn dough on to a lightly floured surface and knead for 2-3 minutes, or until dough is smooth and elastic.
Divide dough into 16 even pieces and shape each into a ball. Arrange portions, side by side, in the prepared pan. Set aside in a warm, draught-free place for 30 minutes or until the dough has risen approximately 2cm.
Meanwhile, mix remaining flour and water together with either 1/8 teaspoon Bake Aid or 1/16 teaspoon Relief or 1/4 teaspoon Digest Easy in a small bowl until a smooth paste forms.
Place in a small plastic bag and snip off the end. Pipe a continuous line down the centre of each row of buns, lengthways and widthways, to form crosses. Alternatively cut crosses on buns.
Bake in preheated oven for 10 minutes. Reduce heat to 180˚C and bake for a further 20 minutes or until golden and cooked through buns are ready when they sound hollow when tapped on the base.
Turn on to a wire rack.
Serve with butter or toasted.
Ginger Oil: Add 5 teaspoons of Relief to 200ml of oil and store ready to use.