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4 cups flour 1 L
1/2 tsp salt 3 mL
pinch each of cinnamon, allspice, nutmeg and cloves
1 cup milk 250 mL
1 package dry yeast 1
6-8 tbsp butter 90-120 mL
1/4 cup sugar 60 mL
2 eggs, slightly beaten 2
1 cup raisins 250 mL
2 tbsp finely chopped candied peel 30 mL
extra flour (for sprinkling)
pie pastry (for decoration)
1/4 cup milk mixed with 1 tbsp/15 mL sugar 60 mL

Sift flour with salt and spices into a warm bowl. Heat milk to lukewarm and sprinkle over yeast and add butter.

Stand in a warm place for 5 minutes or until yeast is dissolved and butter melted, stirring occasionally. Stir in sugar and eggs. Make a well in flour, add liquid ingredients, and beat hard until smooth.

Turn dough onto a floured board, work in raisins and candied peel, and knead dough with hand for 5 minutes, or until it is smooth and elastic. Place dough in a warm, greased bowl, sprinkle surface lightly with flour, cover with a damp towel and leave to rise in a warm place until dough has doubled in bulk (approximately 1-1/2 hours).

Punch out air with your fist, work dough 1 minute, cover and let rise again in a warm place for 30 minutes more.

Shape dough into small round buns and place on a greased baking sheet. Mark a cross on the top of each bun with a knife and cover each cut with 2 thin strips of pie pastry.

Set oven at hot (425°F/220°C). Put a roasting pan of boiling water in the bottom of the oven to create a steamy atmosphere in the oven.

Leave buns to rise in a warm place for 15 minutes or until almost double their size. Brush tops with sweetened milk and bake in heated oven for 15 minutes or until buns sound hollow when tapped.
 
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