Recipe: Fried Egg Cakes
500g plain flour
35g dried skimmed milk powder
1 tbsp dried active baking yeast
125g caster sugar
50g golden raisins
1 pinch salt
50g butter, melted and cooled
1 egg, lightly beaten
FOR THE TOPPING
150g sifted icing sugar
25g unsalted butter, melted
2 to 3 tsp water or as needed
2 cans of apricot halves
1 Place the flour, milk powder, dried active yeast, sugar and raisins in a stand mixer with a dough hook attachment. Blend to combine.
2 In a jug, mix together the salt, melted butter and the egg.
3 Pour the mixture into the bowl of the stand mixer with the flour mix.
4 Switch the machine on and leave for 10 minutes or until the dough is smooth and elastic.
5 Coat the dough ball lightly in oil and place back into the bowl of the stand mixer bowl.
6 Cover with clingfilm and allow to rest in a warm area for 45 to 60 minutes or until double in size.
7 Lightly grease two large baking trays.
8 Punch down the dough and divide into 12 equal sized pieces.
9 Roll each piece into a 15cm oval.
10 Arrange on prepared trays, 5cm apart.
11 Cover with a damp tea towel and allow to rest again for a further 30 to 45 minutes or until puffy.
12 Meanwhile, preheat the oven to 180C.
13 Remove the tea towel and bake in the middle of the preheated oven for 12 to 15 minutes or until golden. Transfer to a wire rack to cool.
14 Stir together the icing sugar, melted butter and just enough water to make a spreadable icing. Spread over the cooled buns.
15 Allow the icing to set slightly, then top each bun with an apricot half, before serving.