Recipe by Queen Dragon Mom
This is an old, old, old recipe. I have tried to update it as much as possible. (I really don't know what "strong" flour is, though?) Prep time includes time for rising. Provenance: PRACTICAL BAKER! CONFECTIONERY, AND PASTRYCOOK, SCARBOROUGH Second Edition, with Additional Recipes. LONDON CROSBY LOCKWOOD AND SON 7, STATIONERS' HALL COURT, LUDGATE HILL 1890 [All rights reserved.]
Top Review by mianbao
I felt that this recipe was one in which the flour amount was fixed, but the chef needed to add an appropriate (unspecified) amount of warm water to make a kneadable dough. While I was aiming at just the right amount of water for the 1 lb flour (BTW "strong" flour means bread flour), I got the dough too wet, and had to add more flour. Although I increased the flour by almost one quarter, I did not think to increase the other ingredients, especially the spice, sugar and orange peel. As a result, the buns I made are somewhat lacking in flavor. For this reason I am not assigning stars. I also added a little water to the egg yolk for the glaze, and glazed some of the rolls. I found that I prefer the ones I left without a glaze. All together, I used 3/4 cup warm water and 3 1/2 oz more flour. The buns rose well and are light and tender. I also sprinkled some of the rolls with sugar, to add some sweetness. Thank you for posting this recipe. It's interesting.
- 1 lb strong white flour
- 2 teaspoons salt
- 1⁄2 teaspoon grated nutmeg
- 1⁄2 ounce fresh yeast
- 2 ounces caster sugar
- 2 ounces melted butter
- 4 fluid ounces warm milk
- 1 ounce candied peel, chopped
- 1 teaspoon caraway seed
- 1 egg yolk, beaten
Directions See How It's Made
- Sift flour, sugar and nutmeg into a large bowl.
- Cream the yeast with the sugar, stir into the warm milk and melted butter until blended.
- Pour in dry ingredients, caraway seeds and peel.
- Mix well, turn out on floured surface.
- Knead until smooth and elastic, place dough in lightly oiled bowl.
- Cover with a clean tea towel and rise until doubled.
- Knock back the doug annd knead for a few minutes.
- Shape into 12 round buns and place on greased baking tray.
- Cover and leave to prove and rise, about 25 minutes.
- Set oven to 425 or Mark 7.
- Brush buns lightly with beaten egg yolk, bake for 10 to 15 minutes until golden.
- Cool on wire rack.