| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
British |
Breads |
8 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Stong white bread flour |
| 1 |
ts |
Easy-blend yeast |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Sugar |
| 1 |
oz |
Butter; melted |
| 1/4 |
pt |
Milk; warmed |
|
|
Icing sugar |
|
|
Clotted cream |
|
|
Good jam |
INSTRUCTIONS
TO FINISH
Using a food-processor, a food mixer with a dough hook, or your hands, mix
the dry ingredients, add the warm milk and melted butter and mix and knead
to a smooth elastic dough. Cover with lightly oiled polythene and leave to
rise until doubled in size - about 1 hour in a warm place.
Knock back and knead again briefly. Divide the dough into eight and
shape into small round buns. Space them well apart on a greased baking
tray. Cover and set aside to prove (rise) until light and puffy - about 20
minutes.
Bake at 425 F (220 C) gas mark 7 for 15-20 minutes until golden brown.
Cool, then cut each bun down the middle, from top to bottom but not all the
way through. Split open and fill with cream and jam. Be generous, allowing
plenty of jam and no less than 1 oz clotted cream per bun. Then dust with
icing sugar. Makes 8 buns.
Source: Philippa Davenport in "Country Living" (British), March 1989. Typed
for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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