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Kent, Oxfordshire

Bun of slightly sweetened bread dough with fat. c3ins diameter, 1½in thick, with deep thumb depression in the centre. Receipt in 'Food in England' by Dorothy Hartley (Hartley 1954).

Huffkins from www.specialitybreads.co.uk

The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.uk

1½ lbs strong white flour
1 tsp salt
2 tsp sugar
3oz butter
1 pint water and milk, mixed
1 egg

Rub the butter into the flour and combine the ingredients, apart from the egg, in to a dough. Knead, cut into 16 pieces, form into round shapes and allow to rise. Poke aech down in the centre with the thumb, wash with egg and bake to golden brown.

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