INGREDIENTS

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