Easter Spice Bun (Yeast)
1 Line tins with grease paper and grease well.
2 Preheat oven to 400° F.
3 Sift the flour into a warm bowl.
4 Cream the yeast with a teaspoon of sugar and add the milk 115° F. warm.
5 Add to 1 lb. of flour gradually, stirring to make a smooth batter.
6 Cover with a clean cloth and set to rise in a warm place for IV2 to 2 hours until double in bulk.
7 Rub the margarine into remaining flour.
8 Prepare the fruits and mix with the dry ingredients.
9 When yeast mixture has doubled in bulk (about 2 hours) combine with all the other ingredients and mix until smooth.
10 Shape as required and place in a well greased loaf tin. Rub bits of batter in a little flour to make twists of dough and use to decorate. Allow to rise.
11 Bake at 400° F. for the first 10 minutes. Reduce heat to 325°F and cook until done.
12 Make a glaze by boiling 1 cup brown sugar and 1 cup water until thick and brush the bun with the glaze, immediately it comes out of the oven.
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- 3 ½ lb. flour
- 2 packs yeast
- 1 lb. brown sugar
- 3 ½ pt. milk or milk and water
- 12 oz. margarine
- 1 ½ - 2 lb mixed fruits (cherries, citron, raisins, currants, prunes, mixed peel)
- ½ pt. new sugar (can substitute ½ lb. more of brown sugar)
- 8 oz. grated cheddar cheese
- 3 eggs
- 3 tbsp. mixed spice (cinnamon, nutmeg, mace)
- 1 tsp. caraway seeds
- 2 tbsp. vanilla