| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Eggs | Scottish | Bread | 12 | Servings |
INGREDIENTS
| 1 | T | Dry yeast, or piece of fresh |
| the size of a walnut | ||
| 430 | Warm skimmed milk | |
| 900 | Grams strong plain white | |
| flour breadmaking flour | ||
| 1/2 | t | 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 | T | Oxford marmalade |
| 110 | Grams flaked, slivered | |
| almonds | ||
| 2 | t | Ground cinnamon |
| 2 | t | Ground cloves |
| 2 | t | Ground ginger |
| 1 | t | Ground cardamom |
| 60 | Whisky | |
| 1 | Egg yolk | |
| 1 | T | Skimmed milk |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 506
Calories From Fat: 85
Total Fat: 9.7g
Cholesterol: 35.4mg
Sodium: 117.4mg
Potassium: 1180.7mg
Carbohydrates: 111g
Fiber: 17g
Sugar: 82.8g
Protein: 6.4g