Source : Mrs, Beeton's Book of Baking ISBN 0-7063-7004-X
fat for greasing
400g/14 oz strong white flour
5ml/1 tsp sugar
200ml/7 fl.oz. milk
25g/1 oz fresh yeast or 15ml/1tbsp dried yeast
5ml/1 tsp. salt
50g/2 oz. butter
1 egg
flour for kneading
15 ml/1 tbsp. butter
150g/5 oz. currants
50g/2 oz, chopped mixed peel
100g/4 oz. soft brown sugar
honey for glazing
Grease a baking sheet. Sift abot 75g/3oz of the flour and the sugar into
large bowl. Warm the milk until lukewarm. Blend in the fresh yeast or
sprinkle on the dried yeast. Pour the yeast liquid into the flour and
sugar, then beat well. leave the bowl in a warm place for 20 minutes.
Sift the remaining flour and salt into a bowl. Rub in the 50g/2 oz.
butter. beat the egg into the mixture and add the flour and fat
mixture. Mix to a soft dough. Turn on to a lightly floured surface and
knead for about 6 minutes or util the dough is smooth and no longer sticky.
Return to the bowl and cover with cling film Leave in a warm place until
the dough has doubled in volume.
On a floured surface, roll out the dough to a 50cm/20 inch square. Melt
the remaining butter and brush it all over the surface of the
dough. Sprinkle with the dried fruit and sugar. Roll up the dough like a
swiss roll. Cut the dough into 16 equal pieces. Place the buns, about 2.5
cm/1 inch apart, on the prepared bakig sheet with the cut side uppermost.
Place thr baking sheet in a large, lightly oiled polythene bag. leave in
awarm palce for about 30 minutes or until the buns have joined together and
are light and puffy. Set the oven at 220C/425F/gas 7.
Bake for 15-20 minutes, until golden brown. While still hot, brush with honey.
Later,
Jazzbel