2oz. (50 gm.) caster sugar
1/4 pint (125 ml.) warm water
1 level Tbsp dried yeast
1 lb. (approx. 1/2 kg.) plain flour
1 level Tsp. salt
1 level tsp. mixed spice
1 level tsp. cinnamon
1/4 level tsp. cloves
2oz. (50 gm.) butter
4oz. (100 gm.) currants
2oz. (50 gm.) mixed chopped peel
5 Tbsp. warm milk
1 standard egg, fork-beatenGLAZE
2 level Tbsp granulated sugar
2 Tbsp milk
- Pre-heat oven to hot, 425 F or Gas No. 7 (218 C)
- Dissolve 2 tsp. of the sugar in the water. Sprinkle yeast on top. Leave to stand in a warm place for 10-15 mins, or until frothy.
- Sift flour, salt and spices into mixer bowl.
- Rub in butter, then add rest of sugar, currants and peel. Toss ingrediants lightly together.
- Add yeast liquid, milk and egg.
- Mix to a dough with dough hook, then continue to knead with hook until dough is smooth and elastic.
- Cover with a peice of greased polythene and leave to rise in a warm place for aboutt an hour, or until dough has doubled in size and springs back when pressed lightly with a finger.
- Uncover and knead lightly with the hook until firm.
- Divide into 12 equal-sized peices and shape each into a round bun.
- Stand on greased baking trays and cover with greased polythene.
- Leave to rise again in a warm place until doubled in size.
- Cut a cross on the top of each with a knife.
- Bake just above the center of the oven for 20-25 mins.
- Remove from oven
- Make glaze, by disolving sugar in the milk and boiling for 1 min. Brush over the tops of the buns.
- Cool on a wire rack.
Makes 12
David B. February 20th, 2010
Posted In: Mixer Recipes
4.7