Black bun
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Black bun
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Last updated 6/12/2012 1:09:00 AM. Recipe ID 35751. Report a problem with this recipe.
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      Title: Black bun
 Categories: Bread
      Yield: 12 Servings
 
MMMMM---------------------------DOUGH--------------------------------
      1 tb Dry yeast (or piece of fresh
           -the size of a walnut)
    430 ml Warm skimmed milk
    900    Grams strong plain white
           -flour (breadmaking flour)
    1/2 ts Salt
    340    Grams unsalted butter

MMMMM--------------------------FILLING-------------------------------
    455    Grams currants
    455    Grams seedless raisins
    230    Grams stoned prunes; chopped
    230    Grams chopped figs or (at a
           -pinch) dates
      6 tb Oxford marmalade
    110    Grams flaked (slivered)
           -almonds
      2 ts Ground cinnamon
      2 ts Ground cloves
      2 ts Ground  ginger
      1 ts Ground cardamom
     60 ml Whisky

MMMMM---------------------------GLAZE--------------------------------
      1    Egg yolk
      1 tb Skimmed milk
 
  From: Iain G Liddell 
  
  Date: Mon, 17 Jan 1994 12:47:58 +0000 (GMT) From Frances Bissell "The
  Times Cookbook". London, 1993. ISBN 0701145439
  
  Dough: Mix yeast and milk; allow to work for 10-15 mins.  Sift flour
  and salt into a bowl; rub in butter.  Mix in yeast mixture; knead
  until smooth on floured worktop. Prove in covered oiled bowl until
  double in bulk.
  
  Filling: Mix all ingredients together.
  
  Construction: Divide dough into two pieces, size ratio 2:1.  Flatten
  larger piece, and lay filling onto it.  Knead filling and dough
  together until thoroughly incorporated.  Roll out smaller dough piece
  into a circle. Place bun in centre of dough; wrap completely, drawing
  together edges in the centre of the top with a pinch. Line a cake tin
  (25-30cm, or 10-12") with greaseproof paper, and invert bun into tin
  (pinched side down).  Cover to prove dough for 30-40 mins.  Skewer
  right through bun several times before glazing with mixed egg yolk
  and milk.
  
  Cooking: 2 hours at 180C / 350F / Gas 4
  
  Eating: Cold, with whisky at New Year, Burns' Night (25 Jan), St
  Andrews Day (30 Nov) or any other vaguely Scottish excuse.
  
  REC.FOOD.RECIPES
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe




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Recipe ID 35751 (Apr 03, 2005)

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