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.
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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