Cook with the steam vent closed.
Ingredients
- 300g strong white bread flour
- 100ml milk
- 1 teaspoon salt
- 25g fresh yeast
- 50g light brown sugar
- 1 teaspoon mixed spice
- 75g mixed fruit with peel
- 1 egg, beaten
- 50g butter, melted
- 1 teaspoon vanilla extract
- Honey for glazing
Method
- Warm the milk (to blood temperature) and dissolve the yeast, add a pinch of sugar in it.
- Warm the flour at the back of the ESSE and make a well in the centre.
- Pour the melted butter into the flour with the sugar, salt, spice, fruit, vanilla and egg. Mix together, then add the yeast mixture, mix as you go.
- When it has formed a dough, put in a bowl and place next to the ESSE to prove.
- When it has doubled in size knead the dough on a floured surface until smooth.
- Prepare your mini flower pots or tins by lining them well with greaseproof paper. Divide the mixture into the pots/tins and put next to the ESSE to prove again.
- When they have doubled in bulk place them on a baking tray and in the top oven, bottom shelf at 200C/ESSE dial reading middle of HOT for about 25 minutes or until golden brown.
- Carefully take out of the pots and brush with a little warmed honey.
Recipe by Philippa Vine, Bluebell Farmhouse Kitchen.
