Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 117

The recipe used by Cobb’s was quoted by Grigson (1984). Strong white flour, eggs, butter and crushed lump sugar are used, roughly in the proportions 3:2:1:1, and to the following method. A ferment of yeast, sugar and water is allowed to work for 10 minutes and then eggs and a little flour are added; this is covered and left for about an hour. The ferment is kneaded with the remaining flour, butter, crushed lump sugar, and a little additional granulated sugar, plus small quantities of lemon juice and mixed spice. It is left to rise, then knocked back and shaped and proved. The buns are baked for 20 minutes at 220°C, glazed with sugar syrup and sprinkled with crushed sugar lumps.