Serves: 8-12 | Prep Time: 15 minutes | Cook Time: 25 minutes
- 1½ cups milk, lukewarm
- 1 tbsp active dry yeast
- ½ cup sugar
- 3 tbsp Roogenic Native Strawberry Tea, ground
- 4 - 4½ cups plain flour
- ½ tsp salt
- 2 eggs
- 4 tbsp (1/2 stick) butter, softened
- ½ cup raisins
- ¼ cup water
- ¼ cup sugar
For the piping:
- 1/2 cup (65g) plain flour
- 100ml water*
- In a small bowl, combine the lukewarm milk, sugar and yeast. Stir and let it rest for about 10 minutes until the yeast becomes frothy.
- In the bowl of your mixer, add 4 cups of flour, Roogenic Native Strawberry Tea, salt and mix for a bit.
- Add the eggs and butter to the yeast mixture and stir. Pour the yeast mixture over the flour and using the dough hook attachment mix for about five minutes. Add raisins and continue mixing for another minute. If the dough is too wet, add more flour as needed (it should be quite soft and elastic). When it doesn't stick to the bowl, you have the perfect mixture.
- Place the dough in a plastic bowl, cover with a damp towel and let it rise for a couple hours or until doubled the dough has doubled in size.
- Preheat oven to 190° C. Line a 12x16 inches baking sheet with parchment paper.
- Clean and flour your work surface; cut the dough into 15 equal pieces and roll each one. Place the rolls in the pan and cover with a clean damp towel and let them rest for another 30 minutes or until doubled in size.
- Make the piping by sifting the flour into a bowl and adding enough water to make a paste. Pipe the crosses onto the buns using a piping bag or a glad bag with the end snipped off.
- Bake for about 20 to 25 minutes or until golden brown.
- Meanwhile, get started on the syrup by mixing the sugar with the water in a sauce pan and bring to a boil over low heat. Continue boiling for another minute or until syrup thickens a little. Set aside.
- When the buns are out of the oven, brush with the sugar syrup and allow them sit for 5 minutes. Enjoy.