buns ColdVegetarian Sweet Bread Baked Fayre teatime
England British Europe
teasp Ground Cinnamon
Strong Plain Flour
and Whipped Cream to Serve
Cream the yeast with 3 tablespoons of the milk. Sift flour, salt and cinnamon into a warmed bowl. Stir in the sugar and rub
in the butter.
Make a well in the centre and pour in the yeast liquid. Draw the ingredients together and beat to a smooth dough, adding
more milk if required.
Turn onto a lightly floured surface and knead for 4 minutes. Place in a bowl, cover with a damp cloth and leave in a warm
place until doubled in size.
Turn onto a floured surface and knead lightly. Divide the dough into 14-16 pieces. Roll each into a ball, place well apart
on a greased baking sheet and flatten the
tops slightly. Place in an oiled polythene bag and leave in a warm place for 30 minutes.
Preheat the oven to 220C, 425F, Gas mark 7.
Remove the buns from the bag and bake in the oven for 15-20 minutes. Cool on a wire rack.
To serve - split the buns and spread with jam and cream.
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introduce air into a mixture using a utensil such as a wooden spoon, fork or
whisk, in order to achieve a lighter texture.
- to - The process where sugar and softened butter are beaten together
with a wooden spoon, until the mixture is light, pale and well blended. This
process may also be carried out with a hand held mixer or in a food processor.
- The incorporation of fat into flour.Butter is cubed then gently rubbed between the thumb and
forefinger, lifting the mixing at the same time, until the fat is fully
incorporated and the mixture resembles breadcrumbs.