(Desserts & Cakes – makes 16 buns)
Ingredients
75 g / 3 oz LURPAK Slightly Salted Butter
Ľ litre / ˝ pt milk
1 egg
4˝ tbsp sugar
Ľ tsp table salt
5 g / 1/5 oz dry yeast
400 g / 14 oz plain flour
25 g / 1 oz cocktail cherries, coarsely chopped
50 g / 2 oz sultanas (raisins)
50 g / 2 bitter orange peel, finely chopped
50 g / 2 dried pineapple, finely chopped
2 tsp orange peel, finely grated
Brushing: LURPAK Slightly Salted Butter, melted.
Decoration: Icing sugar.
Baking time: Approx. 18 min. at 200° C / 400° F / Gas Mark 6.
|
|
 
Instructions
Melt the butter and add the milk. Pour the mixture into a bowl. Stir in egg, sugar, salt, dry yeast and plain flour. Add the dried fruits and orange peel. The dough will be rather soft. Cover the bowl with e.g. aluminium foil and allow the dough to rise at a warm place for approx. 45 min.
Dip 2 tablespoons in water and form 16 buns by placing lumps of soft dough on a baking tray lined with baking paper. Bake the buns in the middle of the oven. Brush the baked buns with melted butter. Leave to cool on a cooling rack.
Serving: Sprinkle the lukewarm Klöben. Serve the Klöben with tea. Split the Klöbel and butter them.
|