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250 g (9 oz) Allinson Strong White Bread Flour
1 tsp each of salt, Billington’s Unrefined Golden Caster Sugar and Allinson Dried Action Yeast
40 g (1 ½ oz) butter, diced
100 ml (4 fl oz) warm milk
1 medium egg, beaten
125 g (4 ½ oz) mixed currants, sultanas and raisins
50 g (2 oz) Billington’s Unrefined Light Muscovado Sugar
Runny honey and caster sugar to glaze
Grease an 18 cm (7 in) square shallow cake tin.
Sift flour, salt, sugar and yeast into a large bowl. Rub in 25 g (1 oz) of butter. Mix milk and egg together then add to flour mix. Bring mix together with a round-bladed knife. If too dry, add more milk; if sticky, add more flour. Knead for 10 minutes on a lightly floured surface until dough is smooth and elastic. Roll out to form a 30 x 23 cm (12 x 9 in) rectangle.
Mix dried fruit with muscovado. Melt remaining butter and brush over surface of dough. Scatter fruit over dough, leaving a 2.5 cm (1 in) border around edges. Starting at long side of dough, roll up like a Swiss roll. Pinch edges together to seal, then cut into 12 slices. Place slices, cut edges uppermost, in tin. Cover with oiled cling film and leave to rise for 1 hour, or until doubled in size. Meanwhile, preheat oven to 190C, 375F or gas mark 5. Remove cling film and bake buns for 30 minutes, until risen and golden. Remove from oven, brush with honey and sprinkle with a little sugar while still hot. Cool on a wire rack.
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