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| Place the water in a microwave safe bowl | Sprinkle gelatine,salt and 1tsp. sugar and leave to soften a few minutes, heat 40secs.Remove from heat & whisk to dissolve gelatine | Sprinkle yeast on the warm liquid, | Stir and let rest 10 minutes to rise | Weigh flour and other ingredients |
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| Add spices to the flour blend | Separate the eggs,whisk whites stiffly with sugars | Yeast is now ready to add ingredients | Combine all ingredients | Beat well with electric mixer |
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| Check consistency, it should be thick but still pour. | Pour into a jug to fill cups | Fill cups with a thin layer of batter & sprinkle of fruit | Continue layering until cups are 3/4 full | Top with cross mix @ bake as directed |
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| Remove from oven and brush with glaze whilst hot | A delicious light bun | Fruit is evenly distributed in the buns | Buns may be cooked in muffin trays but are much lighter in foil cups. | Baked buns in muffin cups |
| MAKING THE BUN CUPS | ||||
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| Cut six squares of foil x 20cm Turn in a 2cm edge to strenghten cup. |
Use a square jar as a guide . | Fold corners to the side and secure with sticky tape | Arrange the cups on a scone tray and they are ready to fill. |
Recipe Sheet |