12 oz flour
good pinch salt
4 oz butter or substitute
2 oz sugar
4-5 lumps sugar
2 eggs or yolks of 3 eggs
4 oz mixed dried fruit
2 oz candied peel
approx 1/4 pint tepid milk
1/2 oz yeast
Cream yeast with the teaspoon of sugar. Add just under 1/4 pint tepid milk and a sprinkling of four. Put into a warm place for about 20 minutes for the froth to appear.
Meanwhile, rub butter into flour, adding sugar, fruit, peel and salt.
Work in yeast liquid and beaten eggs.
The mixture should be just firm enough to handle, but definitely softer than most buns, bread or rolls.
It may be necessary to add a little more warm milk.
Allow to prove for 1 hour, then knead again and form into 12 round shapes.
Put onto warmed, greased baking trays, allowing room to spread.
Break lumps of sugar with a rolling pin and sprinkle on top o buns.
Prove for 15 minutes in a warm place, then bake for 15 minutes in a hot oven.
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