Finally, these delicious Shrovetide buns, though difficult to knead, are well worth the effort.
4 ½ oz (125 g) butter
9 oz (250 g) flour
1 rounded tablesp. (35 g) sugar
½ teasp. salt
1 oz (25 g) yeast
3-4 tablesp. (1 dl) milk
2 small eggs
1 oz (30 g) raisins
1 oz (30 g) mixed peel
Rub the butter into the flour, add the salt and sugar.
Dissolve the yeast in the luke-warm milk, then beat the eggs and stir into the flour together with the milk and yeast.
Mix well with a spoon.
Knead the dough until smooth and shiny, adding the raisins and the chopped mixed peel.
Cover with a damp cloth and leave to rise in a warm place for about 45 minutes.
Divide the dough into 10 portions and form these into buns.
Place these an a greased baking-sheet and leave to rise for 15-20 min.
Brush with beaten egg and bake at 480°C (250°C) for about ½ hour.
The buns may be eaten whole, or halved and buttered.
Or with whipped cream fill and decorated
