- makes 1 serves
- cooking 5 minutes
- difficulty Easy level
Ingredients
Sugar glaze
- 75 g (2½oz) raw cane sugar
- 50 g (1¾oz) water
- Cinnamon sticks (optional)
- Cardamom pods (optional)
- Lemon or orange zest (optional)
Fruit jelly glaze
- 1 jar quince, apple or elderberry jelly
Instructions
1. If making the sugar glaze: Bring the sugar, water and spices (if using) to a boil in a small saucepan and boil for 2–3 minutes. Immediately after baking, brush a thin layer of glaze onto the hot buns. Pass any leftover glaze through a sieve to remove any spices or zest; it will keep in the fridge for a few days.
2. If making jelly glaze: Transfer the contents of the jar to a small saucepan. Heat slowly over low heat until the jelly turns liquid. Immediately after baking, brush a thin layer of glaze onto the hot buns. Return any leftover jelly to the jar and store in the fridge for next time. If the jelly becomes too firm over time, add a little water when heating it up again.
Note
Use for pastries such as the Norwegian skillingsbolle (pictured above) or black sesame buns.
Image and recipe from Sweet Buns by Maren Thobaden (Murdoch Books, $36.99). Recipe image by Maren Thobaden.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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