3 cups (350 g) 3/4 lb strong plain flour (bread flour)
1 teaspoon salt
1/3 cup (75 g) 3oz castor sugar
1/2 teaspoon cinnamon
1/2 teaspoon ground cardamon
3/4 stick (6 Tbsp) 75 g butter
2 teaspoons dried yeast
grated rind of 1 lemon
2/3 cup (150 ml) 1/4 pt fresh milk, warmed
2 eggs, beaten and egg wash
1 tablespoon lemon marmalade, sieved
1 teaspoon salt
1/3 cup (75 g) 3oz castor sugar
1/2 teaspoon cinnamon
1/2 teaspoon ground cardamon
3/4 stick (6 Tbsp) 75 g butter
2 teaspoons dried yeast
grated rind of 1 lemon
2/3 cup (150 ml) 1/4 pt fresh milk, warmed
2 eggs, beaten and egg wash
1 tablespoon lemon marmalade, sieved
method
1. Sieve the flour, salt, sugar and spices. Rub in butter. Stir in the yeast and lemon rind,
2. Beat in the milk and eggs to form a soft dough, Knead. Place in a greased bowl, cover and leave until doubled in size.
3. Knead until smooth, divide into 8 pieces, shape into rolls. Cut a cross on top with a knife. Place on a baking sheet, cover and leave until doubled in size.
4. Brush with egg wash and bake at 200°C (400°F) Mark 6 for 15 - 20 minutes until golden.
5. Warm marmalade and brush over the hot buns. Serve warm.
2. Beat in the milk and eggs to form a soft dough, Knead. Place in a greased bowl, cover and leave until doubled in size.
3. Knead until smooth, divide into 8 pieces, shape into rolls. Cut a cross on top with a knife. Place on a baking sheet, cover and leave until doubled in size.
4. Brush with egg wash and bake at 200°C (400°F) Mark 6 for 15 - 20 minutes until golden.
5. Warm marmalade and brush over the hot buns. Serve warm.
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