Preparation time is 30minutes
Cook time is 25minutes
Total time is 55minutes
Serve is for 12 people
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Difficulty level: 3 out of 4
15 Ingredients
Number of servings
12
- 4teaspoons dried instant yeast
- 3/4 cup currants
- 2 cup plain flour
- 2teaspoons mixed spice
- 3/4 cup milk, warm
- 2tablespoons icing sugar, sifted
- 50grams butter, melted
- 150grams carrots, finely grated
- 1teaspoons ground cinnamon
- 125grams spreadable cream cheese
- 1/2teaspoons vanilla extract
- 2 cup wholemeal plain flour
- 2 eggs
- 1/3 cup caster sugar
- 2tablespoons caster sugar, extra
Nutrition per serving
1250kJ / 299Cal
1250 Kilojoules or 299 Calories
14% of daily energy intake*
Protein
7.8grams
Fat
8.9grams
Carbs
45.0grams
Sugars
16.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Combine flours, sugar, yeast and spices in a large bowl. Add carrot and currants and rub into flour mixture. Make a well in the centre.
Step 2 of 6
Whisk milk, butter and eggs together in a jug. Pour into flour mixture and mix well until combined, adding a little more milk if mixture is too dry. Turn out onto a floured benchtop and knead for 5 minutes or until smooth. Sprinkle all over with a little extra flour and place into a clean bowl. Cover with plastic and set aside in a warm place for 30 minutes or until doubled in size.
Step 3 of 6
Punch dough down to its original size. Knead on a floured benchtop for 2 minutes or until smooth. Divide into 12 even pieces. Shape each into a ball and place onto a roasting pan lined with baking paper, spaced 1cm apart. Cover with plastic wrap. Set aside for 30 minutes or until doubled in size. Preheat oven to 190°C.
Step 4 of 6
Remove plastic and bake buns for 20-25 minutes or until golden.
Step 5 of 6
Meanwhile, combine extra sugar and 1/3 cup water in a small saucepan over low heat and stir until dissolved, then simmer for 5 minutes or until syrupy. Brush glaze over warm buns and leave to dry.
Step 6 of 6
To make cream cheese icing, beat 125g cream cheese, 2 tbsp sugar and 1/2 tsp vanilla together until smooth. Use some of the mixture to pipe crosses onto cooled buns. Serve buns with remaining cream cheese icing.
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