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ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

NO COPYING ALLOWED FROM THIS SITE

All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Monday, April 18, 2011

HOME-MADE HOT CROSS BUNS for Good friday

800 grams flour

20 grams active dry yeast
100 grams sugar
1 litre milk
½ teaspoon salt
1 teaspoon cinnamon powder
½ teaspoon nutmeg powder
200 grams black currants
200 grams butter
3 eggs beaten
Mix the yeast with 1 teaspoon sugar and ½ litre warm milk. Strain and mix with 300 grams flour. Knead well then cover with a towel and keep aside to rise for one hour.
Mix the remaining flour with sugar, salt, cinnamon, nutmeg, currants, remaining milk, butter and egg, with the dough that was mixed already with the yeast.
Knead well. Cover with a towel and set aside in a warm place for 2 hours or till the dough has doubled in size. Take small portions of the dough and shape into round buns. Place on a greased and floured baking tray allowing sufficient room for the buns to spread. Using a knife make a ‘cross’ indent on the top of each bun. Brush with beaten egg and sprinkle some sugar. Bake in a hot oven for about 30 minutes till golden brown. Remove and cool.

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