London Buns
- 1 lb strong white flour
- 2 teaspoons salt
- 1/2 teaspoon grated nutmeg
- 1/2 ounce fresh yeast
- 2 ounces caster sugar
- 2 ounces melted butter
- 4 fluid ounces warm milk
- 1 ounce candied peel, chopped
- 1 teaspoon caraway seed
- 1 egg yolk, beaten
- Sift flour, sugar and nutmeg into a large bowl.
- Cream the yeast with the sugar, stir into the warm milk and melted butter until blended.
- Pour in dry ingredients, caraway seeds and peel.
- Mix well, turn out on floured surface.
- Knead until smooth and elastic, place dough in lightly oiled bowl.
- Cover with a clean tea towel and rise until doubled.
- Knock back the doug annd knead for a few minutes.
- Shape into 12 round buns and place on greased baking tray.
- Cover and leave to prove and rise, about 25 minutes.
- Set oven to 425 or Mark 7.
- Brush buns lightly with beaten egg yolk, bake for 10 to 15 minutes until golden.
- Cool on wire rack.
white flour, salt, grated nutmeg, fresh yeast, sugar, butter, fluid ounces warm milk, candied peel, caraway seed, egg yolk
Taken from www.food.com/recipe/london-buns-138977 (may not work)