BATH BUNS

 

Mandy


400g strong white flour 50g caster sugar

1x 5ml spoon sugar 150g sultanas

125ml milk 50g chopped mixed peel (optional)

75ml warm water 2 eggs

25g fresh yeast fat for greasing

or (1 x 15ml dried yeast) beaten egg for glazing

1x5ml spoon salt 50g crushed sugar for topping

50g butter/margarine



Sift 75g of the flour and 5ml of the sugar into a large bowl.
Warm milk until hand hot.
Add water to the milk and blend in the fresh yeast or sprinkle on dried yeast.
Pour the yeast liquid into the flour and sugar and beat well.
Leave the bowl in a warm place for 20minutes.
Sift the rest of the flour and salt into a bowl. Rub in the butter.
Add the caster sugar and dried fruit.
Beat the eggs into the frothy yeast mixture and add the flour, fat and fruit mixture.
Mix to a very soft dough.
Beat with a wooden spoon for 3 minutes.
Cover bowl with a large, lightly oiled polythene bag and leave in a warm place for about 45 minutes or until the dough has almost doubled in size.
Beat the dough again for 1 minute. Place 15ml spoonfuls of the mixture on a greased baking sheet leaving plenty of space between them.
Place the sheet in the polythene bag and leave in a warm place for about 20 minutes or until the buns have almost doubled in size.
Brush the surfaces with beaten egg and sprinkle with crushed sugar.
Bake in a hot oven 220c. Gas 7 until golden brown in colour.



HOT CROSS BUNS



Make as above but substitute 100 g currants for the sultanas and use only 1 egg.
Add 3 x 2.5ml spoon mixed spice. 1 x 2.5 ml ground cinnamon and 1 x 2.5 ml grated nutmeg to the flour.
After mixing to a soft dough, knead for about 5 minutes on a lightly floured surface until the dough is smooth and no longer sticky.
Place in a large, lightly oiled polythene bag and leave to rise for about 1 hour, until the dough has almost doubled in size.
Knead again until firm.
Cut into 12 equal pieces and shape each into a round bun.
Place on a floured baking sheet.
With a sharp knife, slash a cross on the top of each bun or make with a flat pastry srip.
Cover with polythene bag and leave for about 35 minutes until the dough has doubled in size.
Bake as for Bath Buns.



Glaze the hot buns by boiling together 2x15ml spoons milk.
2x15ml spoons water and
40g caster sugar for about 6 minutes and brushing the surface of each with the glaze.