Prep 2 hrs
Cook 10 mins
Yeast based buns with a filling of dried fruit, named after Belvoir Castle in Leicestershire, the family seat of the Dukes of Rutland.
- 1 lb flour
- 1 teaspoon salt
- 2 ounces butter
- 1⁄2 ounce fresh yeast
- 4 ounces caster sugar
- 2 fluid ounces milk, and water mixed together
- 4 ounces mixed currants, sultanas and chopped mixed peel
- milk, for glazing
- sugar, for sprinkling
- Sift the flour and salt together into a bowl, then rub in the butter.
- Cream the yeast into the sugar, then add the milk and water. Leave until frothy, then blend into the flour mixture, together with half the dried fruit and peel.
- Turn out on to a lightly floured surface and knead until the dough is smooth and elastic.
- Place in a clean bowl, cover and put in a warm place until the dough has risen and doubled in bulk.
- Knead again, lightly, for 1 minute, then roll out into a square, approximately 1/2 inch thick. Sprinkle on the remaining fruit and roll up like a Swiss Roll.
- Cut into 12 pieces, each about 1 inch thick and lay flat on a well greased baking sheet. cover with a clean teatowel and leave to prove for about 30 minutes.
- Set oven to 425*F of Mark 7. Brush the buns with a little milk and sprinkle with the extra sugar.
- Bake for 10 to 15 minutes, until golden brown.
- Cool on a wire rack.