set HyperTextList = [ #56:temp0,#160:temp1,#31:temp2]
set VideoList = []
@
BUNS
Place the flour on the work surface, make a well. Dissolve the baker╒s yeast in a little warm milk and mix it with 1/4 of the flour. Let this rise for 20 minutes. Break the eggs into the flour well, add the spices, the remaining milk, the salt and the sugar. Mix thoroughly then blend in the leavened yeast. Knead the dough, mixing in the softened butter, into a ball. Cover with a cloth and let the dough rise for 1 hour, then flatten it out to expel the air, roll it back into a ball and let it rise again for approximately 45 minutes. Divide the dough into 3 parts, and cut each one into 10 pieces. Roll out each piece of dough and place 1 teaspoon of raisins in the center. Cover the raisins by rolling the buns into a ball. Put the buns onto a buttered baking sheet and let them rise for 45 minutes. Brush some beaten egg on the surface of the buns, make 3 slits on the top with scissors and bake in a hot oven (425F) for approximately 20 minutes.
@
1 1/3 lbs flour
1 3/4 oz baker╒s yeast
1 1/3 cups milk
2 eggs
3 1/2 oz butter
2 oz caster sugar
5 1/4 oz currants
1/2 tsp all spice
2 tsp powdered ginger
1 1/2 tbsp salt
1 egg for glazing
@
60
mn
@
20
mn
@
These buns are delicious for breakfast or for tea served with butter and jam.
