| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Food networ, Food2 |
16 |
servings |
INGREDIENTS
| 1 |
lb |
Plain flour |
| 1 |
ts |
Caster sugar |
| 1 |
ts |
Dried yeast |
| 1/4 |
pt |
Luke warm milk |
| 2 |
|
Floz water; warm |
| 1 |
ts |
Salt |
| 1 |
ts |
Mixed spice |
| 2 |
oz |
Caster sugar |
| 2 |
oz |
Melted butter |
| 1 |
|
Egg; beaten |
| 1 |
oz |
Currants |
| 1 |
oz |
Mixed peel |
INSTRUCTIONS
Preheat oven to 375F/gas 5.
Sift 1/4 of the flour with 1tsp of caster sugar. Add the yeast, milk and
water and stir well. Leave in a warm place for 30 minutes.
Meanwhile, in a bowl place the rest of the flour, salt, spice and sugar.
Melt the butter and stir into the beaten egg and yeast mixture. Stir in the
flour, currants and peel.
Knead dough on a floured surface until smooth then divide into 16 pieces.
Place on a tray and leave to double in size. Make a cross on top of each
bun then bake for 20 minutes.
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