- 1 1/2 Cups Skim Milk
- 7g Dried Yeast
- 10g Maple Syrup
- 165g Plain Wholemeal Flour
- 30g Traditional Rolled Oats
- 1 Tbsp Ground Cinnamon
- 1 Tbsp Mixed Spice
- 3/4 Cup Mixed Dried Fruit
- 1 Tsp Vanilla Extract
- 5mL Olive Oil Cooking Spray
- Smooth Light Ricotta
ACTIVATE YEAST: Microwave milk in a heatproof jug on high for 30 seconds or until just warm. Add yeast and syrup, stirring to combine. Set aside for 10 minutes or until frothy.
MAKE DOUGH: Place flour, oats, cinnamon, mixed spice and fruit into the bowl of stand mixer fitted with a dough hook. Make a well in centre. Add yeast mixture and vanilla. Mix on medium speed for 4 minutes or until dough is smooth and starts to come away from side of bowl. Cover and set aside in a warm place to prove for 1 hour or until doubled in size.
SHAPE BUNS: Spray a 21 x 30cm pan lightly with oil. Punch down dough to remove excess air, then turn out to a lightly floured surface and knead briefly until smooth. Divide dough into 12 portions, then shape each portion into a ball. Place in pan, then cover and set aside in a warm place for 45 minutes or until doubled in size. Preheat oven to 180°C/160°C fan-forced.
MAKE CROSS MIXTURE: Combine flour with 1/4 cup water in a small bowl, then mix to a smooth paste. Transfer cross mixture to a piping bag fitted with a 2mm round tip.
BAKE: Bake for 30 minutes or until golden and cooked through. Brush tops with a little extra syrup to glaze. Serve topped with ricotta and extra syrup.
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