Name: Black Bun
Ingredients: 1 tb Dry yeast (or piece of fresh the size of a walnut); 430 ml Warm skimmed milk; 900 Grams strong plain white flour (breadmaking flour); 1/2 ts Salt; 340 Grams unsalted butter; 455 Grams currants; 455 Grams seedless raisins; 230 Grams stoned prunes; chopped; 230 Grams chopped figs or (at a pinch) dates; 6 tb Oxford marmalade; 110 Grams flaked (slivered) almonds; 2 ts Ground cinnamon; 2 ts Ground cloves; 2 ts Ground ginger; 1 ts Ground cardamom; 60 ml Whisky; 1 Egg yolk; 1 tb Skimmed milk

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains, Eggs	Scottish	Bread	12	Servings

INGREDIENTS

1	tb	Dry yeast (or piece of fresh the size of a walnut)
430	ml	Warm skimmed milk
900		Grams strong plain white flour (breadmaking flour)
1/2	ts	Salt
340		Grams unsalted butter
455		Grams currants
455		Grams seedless raisins
230		Grams stoned prunes; chopped
230		Grams chopped figs or (at a pinch) dates
6	tb	Oxford marmalade
110		Grams flaked (slivered) almonds
2	ts	Ground cinnamon
2	ts	Ground cloves
2	ts	Ground ginger
1	ts	Ground cardamom
60	ml	Whisky
1		Egg yolk
1	tb	Skimmed milk

INSTRUCTIONS

DOUGH
FILLING
GLAZE
From: Iain G Liddell <Iain.Liddell@brunel.ac.uk>
Date: Mon, 17 Jan 1994 12:47:58 +0000 (GMT)
From Frances Bissell "The Times Cookbook". London, 1993. ISBN 0701145439
Dough: Mix yeast and milk; allow to work for 10-15 mins.  Sift flour and
salt into a bowl; rub in butter.  Mix in yeast mixture; knead until smooth
on floured worktop. Prove in covered oiled bowl until double in bulk.
Filling: Mix all ingredients together.
Construction: Divide dough into two pieces, size ratio 2:1.  Flatten larger
piece, and lay filling onto it.  Knead filling and dough together until
thoroughly incorporated.  Roll out smaller dough piece into a circle. Place
bun in centre of dough; wrap completely, drawing together edges in the
centre of the top with a pinch. Line a cake tin (25-30cm, or 10-12") with
greaseproof paper, and invert bun into tin (pinched side down).  Cover to
prove dough for 30-40 mins.  Skewer right through bun several times before
glazing with mixed egg yolk and milk.
Cooking: 2 hours at 180C / 350F / Gas 4
Eating: Cold, with whisky at New Year, Burns' Night (25 Jan), St Andrews
Day (30 Nov) or any other vaguely Scottish excuse.
REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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