Fruit Buns With Walnut Syrup Recipe
Your search for great Fruit Buns With Walnut Syrup ends now. The marriage of the amazing flavors of Fruits with other ingredients is the secret to this Fruit Buns With Walnut Syrup. Once you try out this Fruit Buns With Walnut Syrup recipe, don't forget to inform me what you think about it .
Ingredients
1 oz. fresh (compressed) yeast
5 tablespoons (6T) warm water
1/4 pint + 4 tablespoons warm milk
4 oz. castor (superfine) sugar
1 1/4 lb. strong plain (all-purpose) flour
1/2 teaspoon salt
1 teaspoon ground cinnamon
Grated rind and juice of 1 lemon
4 oz. currants
4 oz. sultanas (seedless white raisins)
2 egg yolks
3 oz. butter, softened
Syrup:
12 oz. soft (light) brown sugar
6 tablespoons water
2 oz. butter
3 oz. walnuts, finely chopped
Directions
Blend the yeast with the water, milk, 1 teaspoon of the sugar and 5 oz.(1 1/4 cups) of the flour.
Leave in a warm place for 15 minutes until frothy.
Sift the remaining flour, the salt and cinnamon into a warmed bowl.
Stir in the remaining sugar, the lemon rind, juice and the dried fruit.
Make a well in the centre and pour in the yeast batter and egg yolks.
Add the softened butter and mix all the ingredients together until evenly blended.
Turn onto a floured surface and knead for 5-7 minutes until smooth and elastic.
Put into a clean bowl, cover with a damp cloth and leave in a warm place for 1 1/2-2 hours until doubled in bulk.
Prepare the syrup by dissolving the sugar in the water over gentle heat.
Increase the heat and boil until the temperature reaches 230°F.
Remove from the heat and allow to cool for 3 minutes.
Stir in the butter and chopped nuts.
Cover and keep warm.
Knead the dough on a floured surface for 5 minutes.
Roll out to 1/2 inch thickness.
With a 2 1/2 inch plain pastry cutter, cut out 24 circles of dough.
Place 12 of the circles on a greased baking sheet.
Brush with some of the warm syrup.
Cover with the other circles, pressing together gently but firmly.
Brush with the remaining syrup.
Leave to rise in a warm place for 20 minutes or until doubled in size.
Bake in a hot oven, 425°F, Gas Mark 7 for 25 minutes or until golden brown.
Transfer to a wire rack to cool.
Leave in a warm place for 15 minutes until frothy.
Sift the remaining flour, the salt and cinnamon into a warmed bowl.
Stir in the remaining sugar, the lemon rind, juice and the dried fruit.
Make a well in the centre and pour in the yeast batter and egg yolks.
Add the softened butter and mix all the ingredients together until evenly blended.
Turn onto a floured surface and knead for 5-7 minutes until smooth and elastic.
Put into a clean bowl, cover with a damp cloth and leave in a warm place for 1 1/2-2 hours until doubled in bulk.
Prepare the syrup by dissolving the sugar in the water over gentle heat.
Increase the heat and boil until the temperature reaches 230°F.
Remove from the heat and allow to cool for 3 minutes.
Stir in the butter and chopped nuts.
Cover and keep warm.
Knead the dough on a floured surface for 5 minutes.
Roll out to 1/2 inch thickness.
With a 2 1/2 inch plain pastry cutter, cut out 24 circles of dough.
Place 12 of the circles on a greased baking sheet.
Brush with some of the warm syrup.
Cover with the other circles, pressing together gently but firmly.
Brush with the remaining syrup.
Leave to rise in a warm place for 20 minutes or until doubled in size.
Bake in a hot oven, 425°F, Gas Mark 7 for 25 minutes or until golden brown.
Transfer to a wire rack to cool.
