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 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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