mailife - - Food -

Makes 16

200ml co­conut milk, plus a lit­tle more for glaz­ing 3 car­damom pods, flat­tened 1 cin­na­mon stick 2 cloves ¼ tea­spoon grated nut­meg Pinch of saf­fron 20g yeast 50g fine caster sugar, plus ex­tra to glaze 450g nor­mal flour 100g Rewa but­ter ½ tea­spoon salt ½ tea­spoon ground gin­ger pow­der 3 eggs 150g cur­rants or sul­tanas 50g mixed peel 3 ta­ble­spoon nor­mal flour

1. Heat 200ml milk gen­tly in a pan along with the car­damom, cin­na­mon, cloves, nut­meg and saf­fron un­til just boil­ing, and then turn off the heat and leave to in­fuse for 1 hour. Bring back up to blood tem­per­a­ture and then mix the strained milk with the yeast and 1 tsp sugar. 2. Tip the flour into a large mix­ing bowl and grate over the but­ter. Rub in with your finger­tips, or in a food mixer, un­til well mixed, and then add the rest of the sugar and the salt and gin­ger. Beat to­gether 2 of the eggs. 3. Make a well in the mid­dle, and add the beaten eggs and the yeast mix­ture. Stir in, adding enough milk to make a soft dough – it shouldn’t look at all dry or tough. Knead for 10 min­utes un­til smooth and elas­tic, then lightly grease an­other bowl, and put the dough into it. Cover and leave in a warm place un­til it has dou­bled in size – this will prob­a­bly take a cou­ple of hours. 4. Tip it out on to a lightly greased work sur­face and knead for a minute or so, then flat­ten it out and scat­ter over the fruit and peel. Knead again to spread the fruit around evenly, then di­vide into 16 equal pieces and roll these into bun shapes. Put on lined bak­ing trays and score a cross into the top of each, then cover and put in a warm place to prove un­til dou­bled in size. 5. Pre-heat the oven to 200° C and beat to­gether the last egg with a lit­tle milk. Mix the plain flour with a pinch of salt and enough cold wa­ter to make a stiff paste. Paint the top of each bun with egg wash, and then, us­ing a pip­ing bag or tea­spoon, draw a thick cross on the top of each. Put into the oven and bake for about 25 min­utes un­til golden. 6. Mean­while, mix 1 ta­ble­spoon caster sugar with 1 ta­ble­spoon boil­ing wa­ter. When the buns come out of the oven, brush them with this be­fore trans­fer­ring to a rack to cool. Eat with lots of but­ter!

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