1. With a breadmaking machine
Ingredients - makes about 16
| ½ tsp fast action dried yeast | 250g strong white flour |
| 1 tsp sugar | 25g butter |
| 1 tbs dried milk powder | ½ tsp salt |
| 1 medium egg | 100ml water |
| ½ tbsp caraway seeds | Pinch of ground mace, ground nutmeg, ground cloves |
Method (with breadmaking machine)
- Follow the manufacturers’ instructions regarding the order of liquid/dry ingredients, and set your machine to the dough setting.
- When the cycle is complete tip the dough out onto a lightly floured surface, knead well and cut into 16 pieces.
- Shape each into a small ball and arrange, spaced well apart on a greased baking sheet.
- Cover loosely with oiled cling film and leave to rise in a warm place for 30 minutes.
- Remove cling film and bake at 200°C (400F, gas mark 6) for 12-15 minutes.
2. Without a breadmaking machine
Ingredients - makes about 16
| 1.35kg (3lb) Flour | 450ml (¾ pint) Milk, warm |
| 110g (4oz) Sugar | 110g (4oz) Butter, melted |
| 2 tbsp Yeast | 1 Egg, beaten, (plus extra for coating) |
| 2 tsp Salt | 1½ tsp Ground Nutmeg |
| ½-1 tsp Ground Mace | ½ tsp Ground Cloves |
| 1-2 tsp Caraway Seeds |
Method (without breadmaking machine)
- Dissolve yeast in a little of the warm milk with pinch of sugar.
- Place in a warm place until bubbles begin to appear.
- Mix milk, sugar, butter, beaten egg, salt, and spices.
- Stir in the yeast mixture.
- Gradually add enough flour.
- Turn out onto floured surface and knead till smooth and elastic.
- Place in greased bowl, cover.
- Allow to stand in a warm place until doubled in volume.
- Knock back and knead briefly.
- Divide the dough into twenty four portions.
- Form each onto a round ball.
- Place onto greased baking trays.
- Cut a deep cross on each bun with sharp knife.
- Brush with beaten egg.
- Sprinkle with caraway seeds.
- Bake for 20 minutes.
