Bread and Better
Tuesday, 19 January 2016
Fruity Buns with Mixed Peel
Inspired again by the BBCs 'Victorian Bakers', these fruity buns are packed full of flavour. They have a slightly sugary crust, are best eaten warm and go great with a cup of tea. I enjoyed mine, like everything, with a healthy dollop of peanut butter.
For the buns:
400g Strong white flour
2 large eggs
7g dried yeast
100g mixed peel
50g caster sugar (plus more for sprinkling on top)
50g softened butter
1 teaspoon salt
100-200ml milk (this will depend on your flour)
Place the flour into the bowl and rub in the butter until it reaches a sandy consistency.
Rub the yeast into one side and then mix in the salt, sugar, eggs, peel and currants.
Start adding the milk, slowly (you might not need that much), mixing until you get a dough.
Knead for 10 minutes until the dough is smooth and soft.
Cover and leave to rise for about 2 hours, or until it has doubled in size.
When the dough is ready, shape it into around 9 small rounds and place onto a baking tray.
Cover and leave to rise for another 30 minutes, or until the buns have puffed up by half.
Pre-heat the oven to 180 degrees C.
When the buns are ready, brush them with a little water and sprinkle a pinch of sugar on the top of each one.
Bake for 15 minutes or until the buns have turned a deep golden colour.
Enjoy whilst still a little warm.