Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 368

Old recipes show them to be made from a simple flour, water and yeast dough with a little lard, usually in between one-eighth and one-twelfth the quantity of flour. This was kneaded into the dough after the first rise. Spicer (1948) proposes an alternative strategy of melting the lard with hot water at the outset of mixing the dough. After baking, the huffkins are wrapped in a cloth to prevent the crust from hardening. Modern commercial recipes include sugar and milk powder.