Sultana Buns
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 2 hrs 45 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 ml milk
- 20 g yeast, fresh
- 120 g suar
- 350 g flour
- 1 egg (s)
- 50 g butter, soft
- 1 pinch (s) salt
- 1 lemon (s), finely grated zest, untreated
- 125 g sultanas
- 1 egg (s), whisked
Print Recipe
Pin Recipe Instructions
- Heat the milk lukewarm. Crumble in the yeast, add 1 teaspoon sugar and 2 teaspoons flour and mix everything until smooth. Let rise in a warm place for about 20 minutes.
- Pour the remaining flour into a large bowl, making a well in the middle. Add 100g of sugar, the egg, the lemon peel, the salt and the yeast pre-dough to this. Mix everything thoroughly with the dough hook on the hand mixer. Work in butter and sultanas evenly.
- Knead the dough with your hands on a floured surface until it is smooth and pliable. Shape into a loaf and cover and let rise in a warm place for approx. 1 hour.
- Cut about 16 piles from the dough with a floured tablespoon and place on a greased baking sheet. Cover and let rise for another 20 minutes.
- Preheat the oven to 225 degrees. Brush the buns with the beaten egg and sprinkle with the remaining sugar. Bake in the oven on the middle rack (gas mark 4, fan oven 200 degrees) for approx. 12 minutes until golden yellow.
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