London Buns from The Times Cookery Book by Katie Stewart
Blend the yeast with the warm milk and water, the sugar and 4 oz (100 g) of the flour. Set aside until frothy, about 20–30 minutes. Mix the remaining flour, mixed spice and salt into a mixing...
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Ingredients
- 1 oz (25 g) fresh yeast or 1 level tablespoon dried yeast
- 1 level teaspoon castor sugar
- ¼ pint (1½ dl) warm water, less 4 tablespoons
- ¼ pint (1½ dl) warm milk
- 1 level teaspoon salt
- 2 oz (50 g) castor sugar
- 1 lb (450 g) strong plain flour
- ½ level teaspoon mixed spice
- 2 oz (50 g) melted butter
- 1 large/standard egg
- 4 oz (100 g) currants
- 2 oz (50 g) chopped mixed peel
- 4 tablespoons water
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