| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Sainsbury6 | 1 | servings | |
INGREDIENTS
| 25 | g | Fresh yeast or 15g; (1/2oz) dried yeast |
| ; (1oz) | ||
| 175 | ml | Milk; warmed (6 floz) |
| 1 | ts | Honey; if using dried |
| ; yeast | ||
| 500 | g | Wholemeal flour; plus extra for |
| ; kneading (1lb) | ||
| 1 | ts | Bicarbonate of soda |
| 1 | ts | Ground mixed spice |
| 1 | ts | Fine sea salt |
| 50 | g | Butter; (2oz) |
| 125 | g | Stoned dates; chopped (4oz) |
| 125 | g | Raisins; (4oz) |
| 2 | Eggs; beaten |
INSTRUCTIONS
If you are using fresh yeast, crumble it into a bowl and pour in the milk; if using dried yeast, pour the milk into a bowl, stir in the honey and then sprinkle in the yeast. Leave the yeast in a warm place until it is frothy. Put the flour into a mixing bowl. Add the bicarbonate of soda, mixed spice and salt and rub in the butter. Mix in the dates and raisins. Make a well in the centre and pour in the yeast mixture and the eggs. Mix everything to a dough. Turn it on to a floured board and knead it until it is smooth. Return the dough to the bowl, cover it with a clean tea towel, and leave it in a warm place for about 30 minutes, or until it has doubled in size. Preheat the oven to 200 C, 400 F, Gas Mark 6. Knead the dough again and divide it into twelve round buns. Place them on a floured baking sheet, cover them again with the tea towel and leave them in a warm place for 20 minutes or until they have almost doubled in size. Bake the buns for 15-20 minutes or until they are brown and sound hollow when tapped. Lift them on to wire racks to cool. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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