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Manta Ray a l'Anglaise · Posted: Sat Oct 11, 2008 8:38 am Post subject: Basic Bun Dough (enriched)

1lb 4oz strong flour
1/2 oz milk powder
2oz sugar
pinch salt
2 oz butter or margarine
1 egg
1 & 1/4 oz fresh yeast

usual bread recipie - mix flour with salt, rub in fat, cream yeast with a little sugar, add warm liquid, add milk powder and egg, mix in with the flour, knead well, allow to rise, knock back, split and shape.

For Chelsea Buns

After knocking back roll out dough to a large square, brush melted butter over and sprinkle with currants and mixed spice. Roll up swiss roll style and cut roll into 2" lengths, turn the buns up and space them out in a greased roasting tray or sandwich tins, the spacing is important - you don't want them too close as they have to rise up instead of out and if you put them too far apart they wont touch. Cover and leave to rise again, remembering that they continue to rise in the oven so don't leave them too long. Bake in a fairly hot oven, can't give times I'm afraid as I never time anything and always cook till done

Fresh out of the oven brush with a hot bun wash, then tip out of tins, split into individuals when cool.

For Devon Splits or Iced buns

Split basic bun dough - I usually weigh individual pieces to 2 & 1/2 oz. Knead and shape each piece and place on greased tray allow to rise.
Bake in a fairly hot oven till done

use a thick water ice for the iced buns when cool or the Devon splits are cut with jam and whipped cream added.

Bun Wash

8oz sugar
1/2 pint water

Dissolve sugar in water and bring to boil bor for a couple of minutes. Brush hot over buns straight from the oven for a sticky effect.

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