Fruit Buns With Walnut Syrup Recipe
Ingredients
| Yeast | 1 Ounce | |
| Warm water | 5 Tablespoon | |
| 1/4 pint + 4 tablespoons warm milk | ||
| Superfine sugar | 4 Ounce | |
| All purpose flour | 1 1/4 Pound | |
| Salt | 1/2 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| Grated rind and juice of 1 lemon | ||
| Currants | 4 Ounce | |
| Seedless raisins | 4 Ounce | |
| Egg yolks | 2 | |
| Butter | 3 Ounce, softened | |
| Soft light brown sugar | 12 Ounce (Syrup:) | |
| Water | 6 Tablespoon (Syrup:) | |
| Butter | 2 Ounce (Syrup:) | |
| Walnuts | 3 Ounce, finely chopped (Syrup:) | |
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.
Chef
