Easter weekend in Russell was pleasantly sunny - the lawn was mowed, clothes hung out, grass seed watered and break times spent snaffling a couple of hot and lavishly buttered buns.
I n g r e d i e n t s
1 1/3 cups warm milk
2/3 cup castor sugar, sifted
4 tsp traditional yeast
4 cups flour
several shakes cinnamon
1 tsp freshly bashed allspice
several shakes nutmeg
1/4 cup softened butter
1 egg
1 cup thompson raisins
1/2 cup currants
shaved peel half lemon
shaved peel 1 orange
juice half orange
juice half lemon
1/4 cup sugar
M e t h o d
In a pyrex measuring jug measure milk and heat until warm (not hot or scalded) in microwave. Whisk in castor sugar well with a fork. Add yeast and whisk again. Cover with a cloth and allow to proof in a warm place. Meanwhile, measure flour and spices into a large bowl. Cut in butter with a pastry blender.
In a small saucepan grate citrus peels and juice orange and lemon halves over a medium heat. Stir in sugar, raisins and currants. Allow to simmer for approximately 15 minutes, stirring every now and then.
When yeast has risen nicely, make a well in the flour mixture and pour in. Using a fork, superficially blend, then plunge in hands and work into a ball. Knead for several minutes until elastic. Flour surface as necessary. Shape into a flat oblong. Remove raisin mixture from stove and using slotted spoon, dish a heap onto the waiting dough. Fold left oblong end over the right and press down firmly. Roll, stretch and fold over again in the same manner. At this juncture, more flour may be required to prevent dough from becoming too sticky. Repeat this process with raisin mixture until none remains. Continue to knead and fold dough until raisin mixture is evenly distributed. Place dough in a large, lightly oiled bowl, cover with cling film and allow to rise double in a warm spot.
Peel dough out of bowl and divide in half. Continue to divide dough balls into subsequent halves until there are 16 balls. Shape nicely and place them into buttered and flour dusted pyrex baking dishes (I used 1 9x13 and an 8x8) Cover with cling film and allow to double again.
Brush with egg wash if desired and sprinkle with granulated sugar. Bake for 10 minutes at 400°F. Rotate at half time. Reduce heat to 350°F and continue to bake 15 minutes longer. Rotate halfway through again to ensure even baking.
Remove from oven and after 20 seconds grab one, slice, apply judcious amounts of butter and thoroughly enjoy.
1 1/3 cups warm milk
2/3 cup castor sugar, sifted
4 tsp traditional yeast
4 cups flour
several shakes cinnamon
1 tsp freshly bashed allspice
several shakes nutmeg
1/4 cup softened butter
1 egg
1 cup thompson raisins
1/2 cup currants
shaved peel half lemon
shaved peel 1 orange
juice half orange
juice half lemon
1/4 cup sugar
M e t h o d
In a pyrex measuring jug measure milk and heat until warm (not hot or scalded) in microwave. Whisk in castor sugar well with a fork. Add yeast and whisk again. Cover with a cloth and allow to proof in a warm place. Meanwhile, measure flour and spices into a large bowl. Cut in butter with a pastry blender.
In a small saucepan grate citrus peels and juice orange and lemon halves over a medium heat. Stir in sugar, raisins and currants. Allow to simmer for approximately 15 minutes, stirring every now and then.
When yeast has risen nicely, make a well in the flour mixture and pour in. Using a fork, superficially blend, then plunge in hands and work into a ball. Knead for several minutes until elastic. Flour surface as necessary. Shape into a flat oblong. Remove raisin mixture from stove and using slotted spoon, dish a heap onto the waiting dough. Fold left oblong end over the right and press down firmly. Roll, stretch and fold over again in the same manner. At this juncture, more flour may be required to prevent dough from becoming too sticky. Repeat this process with raisin mixture until none remains. Continue to knead and fold dough until raisin mixture is evenly distributed. Place dough in a large, lightly oiled bowl, cover with cling film and allow to rise double in a warm spot.
Peel dough out of bowl and divide in half. Continue to divide dough balls into subsequent halves until there are 16 balls. Shape nicely and place them into buttered and flour dusted pyrex baking dishes (I used 1 9x13 and an 8x8) Cover with cling film and allow to double again.
Brush with egg wash if desired and sprinkle with granulated sugar. Bake for 10 minutes at 400°F. Rotate at half time. Reduce heat to 350°F and continue to bake 15 minutes longer. Rotate halfway through again to ensure even baking.
Remove from oven and after 20 seconds grab one, slice, apply judcious amounts of butter and thoroughly enjoy.