| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cinnamon, Pastries, Yeast |
9 |
Servings |
INGREDIENTS
| 8 |
oz |
Strong plain flour |
| 1/2 |
ts |
Salt |
| 1/2 |
oz |
Butter or margarine |
| 1 |
|
Envelope active dried yeast |
| 4 |
fl |
Milk; warmed |
| 1 |
|
Egg; beaten |
|
|
Melted butter |
| 2 |
oz |
Sugar |
| 2 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Ground cardamom |
| 1 |
tb |
Sugar |
| 1 |
tb |
Water |
INSTRUCTIONS
SPICE FILLING
SUGAR GLAZE
Grease a 7" square cake tin. Sieve Flour and salt into warm bowl. Run in
fat finely. Mix in dried yeast then add milk and beaten egg. Mix and knead
to soft elastic dough. Cover and put to ride until doubled. Knock back and
roll dough to oblong 12" x 9". Brush with melted butter and sprinkle with
sugar mixed with spices. Roll up from the longest side. Seal edge with
water and cut into nine slices. Place cut side down into tin. Prove until
puffy, then bake at 375F, 190C for 30 minutes. Brush with sugar glaze while
hot. Turn out and pull apart.
NOTES : My favourite! Freezes quite well too
Recipe by: Adapted by Anja Wolle 1995 from a Chelsea bun recipe
Posted to MC-Recipe Digest V1 #901 by Anja Wolle
<Anja.Wolle@home.cam.net.uk> on Nov 12, 1997
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