Watford Buns
A classic watford buns with Makes 6 buns, milk, mixed fruit. Perfect for one.
Ingredients
- Makes 6 buns
- 80 ml milk
- 1 medium egg
- 30 gm butter
- 80 gm mixed fruit
- ¼ tspn saffron (optional)
- orange marmalade as required
- 225 gm plain white flour (see note 1)
- 80 gm icing sugar - or as required
- ½ of 7 gm packet fast-action yeast - 1¼ tspn (see note 2)
- yellow food colouring as required
- ½ tspn salt
- hot water as required
- 30 gm caster sugar
- 6 glacé cherries
Method
- 1
Crush the saffron threads (if using) as finely as possible.
- 2
Add the milk, butter and saffron (if using) to a saucepan and heat until the butter has melted and set aside for the saffron to infuse its colour.
- 3
Beat the egg (if kept in the fridge ensure it is at room temperature).
- 4
Add the flour, yeast, salt and caster sugar to a large bowl and mix thoroughly.
- 5
Ensure the butter/milk/saffron combination is warm and add it to the flour mixture with the beaten egg and mix until the dough is smooth.
- 6
Vigorously knead the dough on a floured surface for about 10 - .
- 7
Place the dough into an oiled bowl, cover, and set aside in a warm place for minimum. Allow the dough to double in size rather than be limited by exact timing as the ambient temperature will make a big difference.
- 8
Roll the dough into a rectangle the size of an A4 sheet of paper. Try to ensure the dough is rolled with an even thickness otherwise the buns will be different sizes.
- 9
Sprinkle on the mixed fruit.
- 10
Starting from the narrow side, roll the dough into a sausage shape - not too tight. The 'joint' can be brushed with a little milk and stretched to help prevent uncurling.
- 11
Cut the dough into 6 equal pieces and place on a greased baking sheet.
- 12
Cover with oiled cling film and set aside in a warm place for at least .
- 13
If the curls tend to open up, stretch the dough ends and press together - a little brushing of milk can help 'glue' the ends in place.
- 14
Pre-heat the oven to 190° C .