Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 129

The recipe calls for flour and butter in the proportions 8:1. The yeast is set to work with sugar and flour in a little warm milk for about 30 minutes; in the meantime, the butter is rubbed into the flour, together with a little sweet spice (cinnamon, allspice and nutmeg), plus grated lemon rind and a little dried fruit and candied peel; then the yeast mixture is stirred in, plus enough warm milk to produce a coherent dough. After rising, shaping, proving and marking, the buns are baked at 220°C for 20-25 minutes. They are glazed with sugar syrup whilst still warm.