Living France - - French Regional Cuisine -

Serves 6 (al­low 2 per per­son)

1 In a bowl, com­bine the yeast, 1 tbsp of the sugar, warmed milk and 4 tbsp of the flour and stir well. Leave in a warm place for 10 min­utes un­til frothy. 2 Sift the re­main­ing sugar, flour and salt into a food mixer with dough hook at­tach­ment. Add the yeast mix­ture and the eggs and beat at medium speed un­til the dough comes to­gether. Beat in the but­ter a lit­tle at a time un­til sticky.

1 tbsp ac­tive yeast 3 tbsp caster sugar 100ml warmed milk 450g strong white bread flour a pinch of salt 2 eggs, lightly beaten

175g but­ter, soft­ened

Syrup 200g caster sugar 175ml cold wa­ter 100ml rum, plus ex­tra to serve 3 Turn out onto a clean sur­face, shape into a ball and place in an oiled bowl. Cover with cling film and leave to rise in a warm place for 1-2 hours un­til dou­bled in size. 4 Pre­heat the oven to 190°C/170°C fan. Lightly oil a deep, 12-hole muf­fin tin. Di­vide the dough into 12 and shape each into a ball. Press each one into the pre­pared tin. Cover and leave to rise for 30 min­utes. Place in the oven and bake for 20 min­utes un­til risen and golden. 5 Mean­while, make the syrup. Place the sugar and wa­ter in a saucepan and heat gen­tly, stir­ring un­til the sugar dis­solves. Bring to the boil and sim­mer for 5 min­utes. Re­move the pan from the heat and stir in half the rum. Pour the syrup over the buns and leave to steep for 15 min­utes. Serve with the ex­tra rum and a driz­zle of cream.

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