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Fruit Buns With Walnut Syrup Recipe
|Fresh compressed yeast||1 Ounce|
|Warm water||5 Tablespoon (About 6 Tablespoons)|
|Warm milk||12 Tablespoon (1/4 Pint + 4 Tablespoons)|
|Superfine sugar||4 Ounce (Caster Sugar)|
|Strong flour||1 1⁄4 Pound (Plain All Purpose Flour)|
|Ground cinnamon||1 Teaspoon|
|Grated lemon rind||1|
|Seedless white raisins||4 Ounce (Sultanas)|
|Butter||3 Ounce, softened|
|Soft light brown sugar||12 Ounce|
|Walnuts||3 Ounce, finely chopped|
Serving size: Complete recipe
Calories 6016 Calories from Fat 1657
% Daily Value*
Total Fat 191 g294.1%
Saturated Fat 85.3 g426.5%
Trans Fat 0 g
Cholesterol 693 mg
Sodium 1111.2 mg46.3%
Total Carbohydrates 1029 g343%
Dietary Fiber 35.8 g143.2%
Sugars 544.2 g
Protein 91 g182.5%
Vitamin A 85% Vitamin C 139.2%
Calcium 60.9% Iron 190.9%
*Based on a 2000 Calorie diet
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.