| 1lb
plain flour |
2oz
butter |
| 2
teaspoons salt |
1
egg, beaten |
| ½oz
fresh yeast |
3oz
sultanas |
| ½
tablespoon sugar |
3oz
currants |
| 4fl
oz milk and water |
½oz
chopped candied peel |
| Sift
the flour and water. Cream the yeast and sugar. Warm the milk
and water and butter until the butter is melted. Add the yeast
mix and the beaten egg to the flour, then mix to a smooth dough
with the milk and butter. Knead and leave to rise. Knock back
when well risen, work in the fruits and knead again. Make into
12 round buns and leave on a greased baking sheet to prove.
When doubled in size, bake at 425ºF (Mark 7) for 12 minutes |
|
