Scotch Black Bun Recipe

In small saucepan over low heat, scald milk; set aside to cool to lukewarm (105° to 115°F).
In large bowl, combine flour, sugar and salt.
Cut in butter until mixture resembles coarse meal.
In small bowl, add yeast to warm milk; stir to dissolve completely, then stir into flour mixture.
Knead dough on lightly floured board until smooth and satiny, 6 to 8 minutes.
Place dough in lightly greased bowl; turn once to grease surface.
Cover; let rise in warm place (85°F) until doubled, 1 1/2 to 2 hours.
Meanwhile, in medium bowl, combine raisins, currants, peel, almonds, molasses and spices; set aside.
When dough has risen, cut off and reserve 1/3 of dough.
With the remaining dough: Roll a small piece of the dough on lightly floured board into a pencil-thin rope about 18 inches long; set aside.
Flatten remainder into a circle about V2 inch thick.
Spoon raisin-spice filling onto dough; fold dough over mixture and knead until filling is evenly distributed.
(Mixture will be sticky.) Set aside.
Roll reserved 1/3 of dough on lightly floured board to a circle about 14 inches in diameter.
Mound filling onto center of dough; pull edges up around filling to enclose, pinching to seal in center.
Invert bun onto greased baking sheet; gently flatten to about 2-inch thickness.
With skewer, pierce through bun to the bottom in a few places to allow steam to escape during baking.
Decorate top of bun with reserved rope of dough; brush entire surface with beaten egg.
Place a pan of boiling water on bottom rack in preheated 375°F oven.
Place bun on center rack and bake 60 to 75 minutes or until golden and skewer inserted in center comes out clean.
Remove from baking sheet.
Cool completely on wire rack before slicing.