Dried Fruit Buns

I wasn't really sure what to call these. They aren't exactly Bath Buns, and they aren't Scotch Buns either. I guess "Mama's Big Fruity Buns" will have to do. I don't look forward to the Google hits from that one.

I took my basic white bread recipe and replaced all-purpose flour with bread flour. The addition of fruits, peel and ½ teaspoon mace gave it the sweetness I was looking for without adding extra sugar. The recipe makes 12 large buns, or 18 medium.

You Will Need:

¼ cup warm water

2-¼ teaspoons regular (not instant) yeast

2 cups milk, scalded

4 tablespoons unsalted butter

2 tablespoons sugar

2 teaspoons salt

1-cup raisins

1-cup sultanas

¼ cup crystalised ginger, chopped

Grated peel of 1 lemon

½ teaspoon ground mace

5-6 cups bread flour

Glaze:

1-tablespoon heavy cream

1 egg yolk

Dissolve the yeast in the warm water in a small bowl. Let proof.

In a large bowl, place the butter, sugar and salt. Pour the hot milk over it and let cool to lukewarm.

In a bowl, pour hot water over the fruits and peel and let plump while the yeast proofs and milk cools. Drain through a fine mesh sieve before using (you want to keep the bits of peel).

Add the yeast to the cooled milk and add three cups of the flour. Mix in the fruits and mace. Continue adding flour until dough is no longer sticky. Knead-in extra flour as you go. The dough should be elastic but not overly dry. Knead about ten minutes.

Place in a buttered bowl and let rise until doubled-a couple hours.

Gently deflate dough and let rest 30 minutes.

Grease a baking sheet. Shape the buns and let rise, covered with a towel for another 20-30 minutes.

Preheat oven to 400 degrees F.

Brush the buns and bake 10 minutes. Rotate pan and bake another 10-15 or until golden and sound hollow when rapped. I baked mine to an internal temperature of 190 degrees F.

Cool on racks.