Ingredients:
150 ml Warm Water
55g Caster Sugar
1 tblsp Dried Yeast
450g Plain Flour
1 tsp Salt
1 tsp (heaped) of Mixed Spice
1/4 tsp Ground Cardamom
80g Currants
25g Chopped Almonds
20g Chopped Pistachio Nuts (Shelled)
50ml Warm Milk
1 Egg, beaten
50g Melted Butter
3 tblsp Water
3 tblsp Caster Sugar
1/4 tsp crumbled Saffron Threads
Method
- Stir 1 tsp of the caster sugar into 150ml luke warm water. Sprinkle in the yeast and leave until the surface develops a good layer of froth
- In the meantime sift the flour, salt and mixed spice into a bowl and add the cardamom, remaining sugar, currants, almonds and pistachio nuts. Lightly toss these together
- Make a well in the centre of the flour mixture and add the yeast mixture, warmed milk, egg and butter and mix together with a spoon
- As the mixture comes together use your hands to combine it and transfer to a floured surface. Knead for about 5-7 minutes to produce a smooth, stretchy dough
- Dip your fingers in a little oil and lightly grease the surface of the dough
- Return the dough to the mixing bowl and cover with cling film. Leave in a warm place to rise for about 1 hour or until the dough has doubled in size
- Bring the dough back onto your work surface and knead back to its original size
- Divide the dough into 12 portions, forming each portion into the round bun shape and use a knife to mark them each with a deep cross
- lightly oil the surface of each bun, cover with cling film and leave to rise again for about 30 mins
- Bake for 15 minutes in an oven that has been pre heated to gas mark 7
- While the buns are baking make the glaze by gently warming the 3 tblsp of water and sugar and the saffron together in a pan over a gentle heat until the sugar has melted
- When the buns have baked brush them with the glaze whilst they are still hot. Allow to cool and then enjoy warm or cold =)
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