THE per­fect Easter sun­day break­fast ac­com­pa­ni­ment

Look (UK) - - PROMOTION -

in­gre­di­ents

1 x 7g sa­chet fas­tac­tion dried yeast 175g caster sugar 250ml semi-skimmed milk, warm

600g strong white bread flour

3 tsp mixed spice 1 tsp ground cin­na­mon 3 or­anges, zest & juice 75g un­salted but­ter, plus 1 tbsp melted 125g mixed dried fruit 100g choco­late chips 1 egg yolk 1 tbsp milk 50g plain flour

METHOD

1 place the yeast in a bowl and mix with 1 tbsp caster sugar. pour over 4 tbsp warm milk and leave to foam for 5 min­utes. 2spices, In a sep­a­rate bowl add the flour, 125g sugar, salt,

zest and but­ter and, us­ing the tips of your fin­gers, rub to­gether un­til it re­sem­bles bread­crumbs. Stir through the dried fruit and choco­late chips. 3 pour in the yeast mix­ture, juice of 1 orange and most of the re­main­ing milk. Mix to a sticky dough adding more milk if you need it. knead for 10 min­utes un­til the dough is smooth and elas­tic. 4 place on a bak­ing sheet and cover with lightly oiled cling film. Leave in a warm place for 1- 2 hours to rise or un­til dou­bled in size. 5 Di­vide into 24 equal balls and place in rows al­most touch­ing on a large bak­ing tray. Re-cover with the cling film and leave for an hour to dou­ble in size again. 6 pre­heat the oven to 190°c/170°c fan/375°f/gas mark5. Mix the egg yoke with the milk and brush over buns. Mix the flour with 1 tbsp melted but­ter and spoon into a pip­ing bag with plain noz­zle. pipe a cross on each bun and bake for 10-15 min­utes un­til golden. 7 Heat the re­main­ing 50g sugar with the juice of half an orange un­til dis­solved. Brush over the buns and al­low to cool.

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