| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Bread |
16 |
Servings |
INGREDIENTS
| 1 |
pk |
Yeast |
| 1/2 |
c |
Warm water |
| 1 |
tb |
Plus |
| 1 |
ts |
White sugar |
| 4 |
c |
Unbleached white flour -or- |
| 2 |
c |
White flour -and- |
| 2 |
c |
Whole-wheat flour |
| 2 |
tb |
Light brown sugar |
| 1 |
ts |
Nutmeg |
| 1/2 |
ts |
Cinnamon |
| 1/4 |
ts |
Ground cloves |
| 1 |
ts |
Salt |
| 1 1/2 |
c |
Warm milk |
| 1/2 |
|
Stick softened butter |
| 2 |
|
Eggs; lightly beaten |
| 1 |
c |
Currants or raisins; or a mixture of the two |
INSTRUCTIONS
From: sgetgood@bilbo.iii.net (Susan Getgood)
Date: Wed, 29 Mar 1995 18:19:55 GMT
From March 20 1991 Boston Globe.
Put the yeast, warm water and 1 tsp. white sugar in a small bowl, stir and
set aside until frothy, about 10 minutes. Put the flour, brown sugar,
nutmeg, cinnamon, cloves and salt in a bowl and whisk together. Put the
butter into 1 cup of the warm milk and let it melt. Make a well in the
center of the flour and pour in the yeast mixture, the warm milk mixture
and the eggs. Mix until blended, then add the currants or raisins and knead
until you have a smooth dough, soft but not sticky, about 5 minutes in an
electric mixture, 10 minutes by hand. (Add a little extra milk if you need
it to get the right consistency.)
Cover with a plastic bag or plastic wrap and leave in a draft-free spot
until the dough has doubled in bulk, 1-1/2 to 2 hours. Punch the dough
down; shape into 16 to 18 balls and place on a greased cookie sheet. Cover
with a sheet of plastic, place in a warm spot and allow to rise again until
the buns are almost double in volume, about 20-30 minutes. Now with a very
sharp knife or razor, make a quick cross on top. Don't even think of doing
this with a blunt blade, as you'll press the dough down too much and spoil
the buns. Preheat the oven to 400F. Allow the buns to recover from the
cross-making for 10-15 minutes, then bake for 12-15 minutes or until they
sound hollow when you rap the bottoms.
Make a glaze by boiling 2 Tbs. of the remaining milk with the 1 Tbs. of
sugar until it is very bubbly. Brush the glaze on the buns as you take them
from the oven it makes them shiny. Makes 16-18 buns.
REC.FOOD.RECIPES ARCHIVES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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