Raisin Buns

Raisin Buns

Ingredients

2 cups flour

½ cups whole flour

Good pinch salt

½ oz fresh yeast (2 envelopes)

¼ cup sugar

¼ pint tepid water, milk and water or milk (200 ml)

2 tablespoons butter or margarine

½ cup raisins

Method

1.                  Sieve the flours and salt.

2.                  Add raisins.

3.                  Cream yeast with 1 teaspoon of the sugar.

4.                  Add tepid liquid and a sprinkling of flour.  Put into a warm place for about 20 minutes.

5.                  Rub margarine into the sieved flour mixture..

6.                  Add sugar.

7.                  Then work in yeast liquid and knead thoroughly.

8.                  Put into a warm place for about 1 hour, until doubled in size.

9.                  Form into round buns.

10.              Place on warmed, greased baking sheets and prove for 15 minutes. 

11.              Bake near the top of a very hot oven, 450° F, 230°C, Gas Mark 8, for 10 minutes.

Raisin Buns were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman.

https://drive.google.com/file/d/0B5WnHuJ90rZZdVFpeDRxNHFIY1E/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

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Raisin Buns Hot Cross Buns Cod Fish Cakes

HAPPY EASTER

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ShirleyAnn Pearman

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Raisin Buns or Hot Cross Buns

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Orange Glazed Whole Wheat Raisin Bread

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ShirleyAnn Pearman

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Easter

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ShirleyAnn Pearman

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Chocolate Coffee Rolls

CHOCOLATE COFFEE ROLLS 

Chocolate Coffee Rolls

Ingredients

Basic Sweet Dough

1 package yeast

½ cup lukewarm water

1 teaspoon sugar

1 cup milk

⅓ cup sugar

1 teaspoon salt

½ cup shortening

1 beaten egg

3¾ cups sifted flour

¼ cup cocoa

Cinnamon Filling ¼ cup brown sugar ⅓ cup chopped nuts ⅓ cup raisins ½ teaspoon cinnamon  ¼ teaspoon nutmeg Melted Butter

Optional:  Glace ¼ cup icing sugar 1 tablespoon milk ¼ teaspoon almond extract  Optional:  Glace ¼ cup icing sugar 1 tablespoon orange juice ¼ teaspoon orange rind

Method

1.                  Sprinkle yeast and sugar into lukewarm water and let it stand for 10 minutes.

2.                  Pour milk, sugar, salt and shortening in a bowl.

3.                  Add egg.

4.                  Add yeast mixture to milk mixture.

5.                  Beat in flour and cocoa.

6.                  Mix well with a sift fingers, until a smooth elastic dough is formed.

7.                  Turn onto a lightly floured board and knead until the dough is of even texture.

8.                  Cover dough and let rise until double in size.

9.                  Punch down the risen dough and turn onto a lightly floured board.

10.              Roll out into a rectangle approximately 10 inches by 20 inches.

11.              Spread dough with margarine. 

12.              Sprinkle with cinnamon and sugar mixture.

13.              Cover and let rise.

14.              Bake in a 375° oven for 25 minutes.

15.              Optional Glace.

Chocolate Coffee Rolls were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was received from one of my educational cookery classes “Food and Nutrition” at Sandy’s Secondary School (High School) in 1979 on Basic Sweet Dough.

https://drive.google.com/file/d/0B5WnHuJ90rZZSURaN2VjajYzbDg/view?usp=sharing

https://drive.google.com/file/d/0B5WnHuJ90rZZcTMzRnkycUhXeU0/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

http://recipemarketing.blogspot.com

shirleyannlouisepearman@gmail.com

http://facebook.com/shirleyann.pearman

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