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Birstall Buns

Breads
Leicestershire

Small round buns of fat-and-egg rich, yeast-raised sweet white wheatflour, with dried fruit and peel mixed-in.


Original Receipt from 'British Cookery' by Lizzie Boyd (with thanks to Emanuela Sabato)

Birstall Buns
1 lb plain flour
2 teaspoons salt
1/2 oz fresh yeast
1/2 tablespoon sugar
4 fl oz milk and water
2 oz fat
1 egg
3 oz currants
3 oz sultanas
11/2 oz chopped candied peel

Oven: 220°C; 425°F; gas mark 7; 10-15 minutes

Sift the flour and salt; cream the yeast with the sugar and the warm milk heated with the fat until melted; add the yeast mixture and the beaten egg to the flour and mix to a smooth dough. Knead and set to rise. Knock back the dough, work in the dried fruits and knead the mixture well. Divide into 12 round buns, place on a greased baking sheet and prove. Bake for 10-15 minutes.




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