Category: Sweet Bakes

Red Cakes

Makes: 12 large or 24 small buns
Preparation Time: 1 hour
420 g Cake flour (875 ml / 3½ cups)
5 ml Salt (1 tsp)
60 ml Sugar (4 tbsp)
60 g Margarine (4 tbsp)
10 g Anchor Instant Yeast (1 packet)
80 ml Lukewarm water (approx.  cup)
125 ml Lukewarm milk (½  cup)
1   Large egg (beaten)
750 ml Oil (1 small bottle) (for frying)
450 g Apricot jam (1 small tin) (for filling)
100 g Sugar (½  cup)
125 ml Water (½ cup)
160 g Coconut (2 cups)
  1. Mix all the dry ingredients together and rub the margarine into the flour with the fingertips. Add the Anchor Instant Yeast and mix.
  2. Mix lukewarm milk and beaten egg together and add with enough lukewarm water to form a soft dough.
  3. Knead the dough well until smooth and shiny, about 10 minutes
  4. Knock the dough down, divide into 12 equal large or 24 small pieces and shape each piece into a ball. Place the balls onto an oiled baking tray and press each ball into a flat round circle.
  5. Cover with greased plastic and allow to rise in a warm place until double the size, about 20 – 30 minutes.
  6. To make the syrup: mix apricot jam, water, sugar and food colouring together. Stir until the sugar has dissolved and stir over low heat, until warmed.
  7. Deep-fry in hot oil until golden. Remove and drain on paper towel. Dip each into warm syrup and roll in coconut.