Recipe - Black Bun

DOUGH
1 tablespoon Dry yeast (or piece of fresh
the size of a walnut)
430 ml Warm skimmed milk
900 Grams strong plain white
flour (breadmaking flour)
One half teaspoon Salt
340 Grams unsalted butter

FILLING
455 Grams currants
455 Grams seedless raisins
230 Grams stoned prunes; chopped
230 Grams chopped figs or (at a
pinch) dates
6 tablespoon Oxford marmalade
110 Grams flaked (slivered)
almonds
2 teaspoon Ground cinnamon
2 teaspoon Ground cloves
2 teaspoon Ground ginger
1 teaspoon Ground cardamom
60 ml Whisky

GLAZE
1 Egg yolk
1 tablespoon Skimmed milk

From: Iain G Liddell Iain.Liddell@brunel.ac.uk

Date: Mon, 17 Jan 1994 12:47:58 +0000 (GMT)
From Frances Bissell "The Times Cookbook". London, 1993. ISBN 0701145439

Dough: Mix yeast and milk; allow to work for 1015 mins. Sift flour 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.

Filling: Mix all ingredients together.

Construction: 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 (2530cm, or 1012") with
greaseproof paper, and invert bun into tin (pinched side down). Cover to
prove dough for 3040 mins. Skewer right through bun several times before
glazing with mixed egg yolk and milk.

Cooking: 2 hours at 180C / 350F / Gas 4

Eating: 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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