 |
Prep Time: 120 Minutes Cook Time: 15 Minutes |
Ready In: 135 Minutes Servings: 1 |
|
This is an old, old, old recipe. I have tried to update it as much as possible. (I really don't know what strong flour is, though?) Prep time includes time for rising. Provenance: PRACTICAL BAKER! CONFECTIONERY, AND PASTRYCOOK, SCARBOROUGH Second Edition, with Additional Recipes. LONDON CROSBY LOCKWOOD AND SON 7, STATIONERS' HALL COURT, LUDGATE HILL 1890 [All rights reserved.] Ingredients:
1 lb strong white flour |
2 teaspoons salt |
1/2 teaspoon grated nutmeg |
1/2 ounce fresh yeast |
2 ounces caster sugar |
2 ounces melted butter |
4 fluid ounces warm milk |
1 ounce candied peel, chopped |
1 teaspoon caraway seed |
1 egg yolk, beaten |
Directions:
1. Sift flour, sugar and nutmeg into a large bowl.
2. Cream the yeast with the sugar, stir into the warm milk and melted butter until blended.
3. Pour in dry ingredients, caraway seeds and peel.
4. Mix well, turn out on floured surface.
5. Knead until smooth and elastic, place dough in lightly oiled bowl.
6. Cover with a clean tea towel and rise until doubled.
7. Knock back the doug annd knead for a few minutes.
8. Shape into 12 round buns and place on greased baking tray.
9. Cover and leave to prove and rise, about 25 minutes.
10. Set oven to 425 or Mark 7.
11. Brush buns lightly with beaten egg yolk, bake for 10 to 15 minutes until golden.
12. Cool on wire rack.
|
|