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Granny White
and salt into a bowl, rub in butter. Mix in yeast mixture, knead
until smooth on floured worktop. Prove in covered oiled bowl until
double in bulk.
Mix together currents, raisins, prunes, figs, marmalade, almonds,
cinnamon, cloves, ginger, cardamom and whisky.
Divide dough into two pieces, size ratio 2:1. Flatten larger piece,
and lay filling onto it.
Knead filling and dough together until thoroughly incorporated.
Roll out smaller dough piece into a circle.
Place bun in centre of dough, wrap completely, drawing together
edges in the centre of the top with a pinch.
Line a cake tin (25−30cm, or 10−12") with greaseproof paper, and
invert bun into tin (pinched side down). Cover to prove dough for
3
0−40 mins. Skewer right through bun several times before glazing
with mixed egg yolk and milk.
Bake 2 hours at 180C / 350F / Gas 4.
Eat cold, with whisky at New Year, Burns' Night (25 Jan), St Andrews
Day (30 Nov) or any other vaguely Scottish excuse.
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