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|Dried yeast||1⁄2 Ounce|
|Plain flour||8 Ounce|
|Castor sugar||1⁄2 Ounce|
|Eggs||2 , beaten|
|Butter||2 Ounce, melted and cooled|
|Cold water||1 Tablespoon|
Serving size: Complete recipe
Calories 1553 Calories from Fat 571
% Daily Value*
Total Fat 65 g99.6%
Saturated Fat 34.7 g173.7%
Trans Fat 0 g
Cholesterol 756.4 mg
Sodium 1192.9 mg49.7%
Total Carbohydrates 203 g67.7%
Dietary Fiber 8.4 g33.7%
Sugars 16.3 g
Protein 38 g76.6%
Vitamin A 43% Vitamin C 0.07%
Calcium 12.6% Iron 32.8%
*Based on a 2000 Calorie diet
Heat the water until lukewarm and pour into a small bowl.
Whisk in the yeast and 1/2 teaspoon castor (superfine) sugar.
Leave in a warm place for about 10 minutes, until the yeast has dissolved and froth appears.
Sift the flour and salt into a bowl.
Mix in the remaining sugar.
Stir in the yeast mixture, eggs and butter.
Beat by hand until the mixture leaves the sides of the bowl.
Knead on a lightly floured board for 5 minutes.
Place the dough in a slightly oiled polythene bag and leave to rise at room temperature until it has doubled in size and springs back when lightly pressed with a finger this takes about 1 1/2 hours.
Knead well on a lightly floured board for about 5 minutes.
Divide the dough in 4 equal pieces, then each piece in 3.
With each piece, use about 3/4 to form a ball.
Place the balls of dough in tins and firmly press a hole in the centre.
Place the remaining small piece of dough in the hole.
Place the tins on a baking tray.
Cover with a large, oiled polythene bag.
Leave to rise in a warm place until light and puffy, about 1 hour.
Brush lightly with egg glaze.
Bake at 450Â°F, Gas Mark 8 for about 10 minutes.