Bake for about 15 minutes until golden brown. Brush the buns with spare egg wash and pipe a cross on top of each bun. To make the cross paste, sift the flour into a bowl, add a pinch of salt, the oil and 2-3 tablespoons of cold water, a little at a time, to form a paste. Preheat the oven to 220☌, fan 200☌, gas 7. Put the buns in a warm place for about 1½ hours until risen and neary doubled in size again. For the egg wash, lightly beat the egg with a pinch of salt and brush over each bun, keep the rest for later. Roll each piece into a tight ball and put on a baking tray close together. When the dough has risen,tip it on to your work surface and divide into 16. Return the dough to the bowl, cover with a clean tea towel and leave in a warm room to rise for 1½-2 hours. Step 4Īlternatively make the dough in an electric mixer with a dough hook. Now, lightly flour the surface and form the dough into a smooth ball, folding the edges into the centre. Keep on working until it comes cleanly away from the work surface this will take about 15 minutes. The dough will come together after a while and feel elastic. Don’t add flour to the work surface at this stage. Stretch the front of the dough towards you, then lift it back over itself in an arc, still stretching it forwards and sideways and tucking it in around the edges. Mix in the dried fruit mixture then tip on to a work surface and work the dough – slide your fingers underneath then swing the dough upwards and then slap it back down, away from you. Then mix in the eggs and the milk with one hand to form a soft, sticky dough. Stir in the yeast, sugar and ½ teaspoon of salt. Put the flour in a large bowl and rub in the butter with your fingertips. Warm the milk to body temperature it should feel neither warm nor cold when you dip your finger in. Blend together the mixed spice, mixed peel and sultanas in a bowl and set to one side.
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