Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 257

Published recipes call for plain flour, butter and sugar in the proportions 6:1:1. The butter is rubbed into the flour, followed by the sugar and grated nutmeg; this is made into a soft yeast-ed dough with milk and egg. After fermentation, pieces about the size of tangerines are nipped off. A hollow is made which is filled with a few raisins and a piece of candied peel and, in some recipes, lemon zest. The dough is wrapped around and smoothed over to make a ball. They were cooked in lard - now more often vegetable oil - at 160-170°C. They are turned once during cooking, when golden brown. Then they are drained and dusted with icing sugar.