Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 364

A ferment of milk, sugar, yeast and flour is set. A small proportion of butter is rubbed into the rest of the flour, the ferment is whisked with eggs and more sugar and added to the dough. Once fermented, the dough is rolled into square sheets and the surface brushed with melted butter; brown sugar, mixed with cinnamon or spices, is strewn over the surface, followed by a scatter of currants; then the whole is rolled up and cut in slices about 30mm deep. These are placed cut side down on a greased sheet. The spacing is crucial for, as the buns prove and spread, each should touch its neighbour to give the signature square shape. While still hot from the oven, the buns are glazed with milk and sugar and sometimes dusted with caster sugar. An icing of water and powdered sugar may be used instead of a glaze.