Plain Buns

    2 hours 5 minutes

    This dough can also be used to make spicy, fruit-filled Chelsea buns, but it is also delcious sprinkled with icing sugar spread with cream and jam.

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    Serves: 15 

    • 3 teaspoons fresh yeast, or 2 teaspoons dried yeast, plus 1 teaspoon caster sugar
    • 1 cup lukewarm milk
    • 4 cups strong plain white flour
    • 1 teaspoon salt
    • 1/4 cup caster sugar
    • 60 g butter
    • 1 egg, beaten
    • Icing sugar, for sifting

    Preparation:30min  ›  Cook:1hour35min  ›  Ready in:2hours5min 

    1. To make the dough, dissolve the fresh yeast, if using, in the milk. If using dried yeast, stir the caster sugar into 2/3 cup of the milk and whisk in the yeast. Cover the bowl and leave to stand in a warm place for 15 minutes, or until frothy, then stir in the remaining milk.
    2. Sift the flour, salt and sugar into a bowl and rub in the butter. Make a well in the centre, pour in the yeast liquid, add the beaten egg and mix to a soft dough. Knead the dough on a lightly floured surface for 5 minutes. Put into a bowl, cover and leave in a warm place for about an hour, or until doubled in size.
    3. Divide the dough into 15 equal pieces, shape each piece into a smooth ball and place, spaced apart, on greased baking trays. Cover loosely with plastic wrap and allow to rise until doubled in size.
    4. Preheat the oven to 220°C. Bake in the centre of the oven for 10–15 minutes, or until well risen, golden brown and hollow-sounding when tapped on the bottom. Cool on a wire rack, then sift lightly with the icing sugar. Serve split and filled with cream and jam or golden syrup.

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