4 cups (1 lb) 450 g flour and 1 tsp salt (warmed and sifted)
1/2 pint warm milk
3/4 oz yeast creamed with 1 tsp sugar
1 stick (8 tbsp) 4 oz (112 g) butter
1/2 cup (8 tbsp) 100 g castor sugar
3 small eggs
3/4 cup (110 g) sultanas (golden raisins)
1 1/2 oz. candied lemon peel
3 - 4 tbsp (1 - 2 oz) crushed lump sugar (for finish)
sweetened milk or egg for glazing
1/2 pint warm milk
3/4 oz yeast creamed with 1 tsp sugar
1 stick (8 tbsp) 4 oz (112 g) butter
1/2 cup (8 tbsp) 100 g castor sugar
3 small eggs
3/4 cup (110 g) sultanas (golden raisins)
1 1/2 oz. candied lemon peel
3 - 4 tbsp (1 - 2 oz) crushed lump sugar (for finish)
sweetened milk or egg for glazing
method
1. Add creamed yeast to tepid milk.
2. Pour into well in a warmed sieved mixture of flour and salt. Knead lightly and leave to rise 30 minutes.
3. Cream the butter, work in the sugar, and beat in the eggs. Work these into the dough with sultanas and 1 oz of the peel.
4. Leave to rise for another 40 minutes.
5. Shape into buns about fist size.
6. Place the buns on a lightly greased baking-sheet. Brush with egg or sweetened milk and sprinkle with the crushed lump sugar and remaining peel.
9. Bake in a moderate oven for 20-30 minutes.
2. Pour into well in a warmed sieved mixture of flour and salt. Knead lightly and leave to rise 30 minutes.
3. Cream the butter, work in the sugar, and beat in the eggs. Work these into the dough with sultanas and 1 oz of the peel.
4. Leave to rise for another 40 minutes.
5. Shape into buns about fist size.
6. Place the buns on a lightly greased baking-sheet. Brush with egg or sweetened milk and sprinkle with the crushed lump sugar and remaining peel.
9. Bake in a moderate oven for 20-30 minutes.
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