| Ingredients: 1 tb Dry yeast (or piece of fresh
430 ml Warm skimmed milk
900 Grams strong plain white
1/2 ts Salt
340 Grams unsalted butter
FILLING
455 Grams currants
455 Grams seedless raisins
230 Grams stoned prunes; chopped
230 Grams chopped figs or (at a
6 tb Oxford marmalade
110 Grams flaked (slivered)
2 ts Ground cinnamon
2 ts Ground cloves
2 ts Ground ginger
1 ts Ground cardamom
60 ml Whisky
GLAZE
1 Egg yolk
1 tb Skimmed milk |
|
Cooking Instructions: From: Iain G Liddell Date: Mon, 17 Jan 1994 12:47:58 +0000 (GMT) From Frances Bissell "The Times Cookbook". London, 1993. ISBN 0701145439 Dough: Mix yeast and milk; allow to work for 10-15 minutes. Sift flour and salt into a bowl; rub in butter. Mix in yeast mixture; knead until smooth on floured worktop. Prove in covered oiled bowl until double in bulk. Filling: Mix all ingredients together. Construction: Divide dough into two pieces, size ratio 2:1. Flatten larger piece, and lay filling onto it. Knead filling and dough together until thoroughly incorporated. Roll out smaller dough piece into a circle. Place bun in centre of dough; wrap completely, drawing together edges in the centre of the top with a pinch. Line a cake tin (25-30cm, or 10-12") with greaseproof paper, and invert bun into tin (pinched side down). Cover to prove dough for 30-40 mins. Skewer right through bun several times before glazing with mixed egg yolk and milk. Cooking: 2 hours at 180ºC./ 350ºF. / Gas 4 Eating: Cold, with whisky at New Year, Burns Night (25 Jan), St Andrews Day (30 Nov) or any other vaguely Scottish excuse. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey. |
