Got this from Helen's British Cooking Site and they're very yummy and filling! The crushed sugar gives it a nice crunch and the egg glaze gives these buns a deep brown color.
Provided by Heather Sullivan
Categories Yeast Breads
Time 2h15m
Yield 12 buns
Number Of Ingredients 15
Steps:
- Place the batter ingredients (flour, sugar, yeast, warm milk and water) in a large bowl and beat with a wooden spoon, or on low in a mixer.
- Leave in a warm place until frothy for about 20 minutes.
- If you use Fast Action, bread maker, or quick yeast, omit the "leave until frothy" step.
- For the dough, place the flour in a bowl and rub in the butter until it resembles fine breadcrumbs.
- Add the flour and butter mixture, eggs, sugar, sultanas and mixed peel to the batter.
- Beat well for about 10 minutes (this is a lot easier with an standing mixer!) Cover (with plastic wrap or a clean damp tea towel) and leave to rise for 1 1/2 hours or until dough has doubled.
- Pre-heat oven to 220°C/425°F/Gas mark 7 and lightly butter or grease 2 baking sheets.
- Beat the dough well for a few minutes, place large tablespoonfuls/globs of dough on the baking sheets (6 per sheet).
- Cover (if you use plastic wrap, remember to oil it before hand!) and leave in a warm place for 30 minutes until doubled in size.
- Place egg glaze ingredients in a bowl and beat until well combined.
- Uncover buns and brush with egg glaze, then sprinkle with the crushed sugar lumps.
- Bake for 15 to 20 minutes.
- Leave to cool on wire rack.
- You can also replace the sultanas and mixed peel with 225g mixed dried fruit, as long as it contains some mixed peel.
Nutrition Facts : Calories 288.5, Fat 5.6, SaturatedFat 2.9, Cholesterol 63.5, Sodium 50.6, Carbohydrate 52.4, Fiber 2, Sugar 13, Protein 7.6
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