This is my grandmother's recipe for Easter buns, but I have removed the fruit (because I don't like dried fruit), increased the spices and eat them at any time of year. They are yummy warm with melting butter.
hot oven, 200C 400F GM6
- 450g or 1lb strong white bread flour
- 1 level teaspoon salt
- 1 heaped teaspoon ground nutmeg
- 1 heaped teaspoon mixed spice
- 1 heaped teaspoon cinammon
- 50g or 2oz caster sugar (can use granulated)
- 1 egg, beaten
- 1 sachet dried yeast
- 50g or 2oz lard (or butter), melted but not hot
- 200ml or a third of a pint of hand hot milk
- some milk (for glaze)
- some sugar (for glaze)
- Put dry ingredients in a bowl and mix.
- Make a well in the centre of the dry ingredients.
- Pour in the milk, lard and egg.
- Mix to make a dough.
- Turn out onto a floured surface and knead for 10 minutes.
- Place in a greased bowl, cover with a damp cloth or greased clingfilm and leave to rise in a warm place for 1-1½hours.
- Grease a baking tray.
- Knock back by kneading for a minute.
- Divide into small buns and place on baking tray. If you put them too close, they will merge.
- Cover with a damp cloth or greased clingfilm and leave to rise in a warm place for 15 minutes.
- Cook in hot oven, 200C 400F GM6, for 10-15 minutes.
- Heat some sugar in some milk till the sugar is dissolved.
- Brush glaze over the buns while they are still hot.
This page was last updated by Mad Hatter
on 12th May 2001.