My 6-year-old grandson, Alfie, was keen to make some buns with me.
Earlier in the day I'd soaked some dried fruit in anticipation, and, about 4.30 in the afternoon Alfie and I began:
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| Start with a spatula... |
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| ...get your hands in |
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| Then, get... |
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| ...really stuck in! |
We made the dough before dinner, then covered it with an upturned bowl and left it on the worktop.
After we'd eaten, we started again:
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The dough had risen to fill the bowl, and was ready to shape
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| Cutting crosses in the top of the buns |
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| Baked - and two went missing before I could take a pic! It was a very wet dough which makes it a little difficult to shape properly |
I told Alfie to divide the dough into twelve pieces - so, under my direction, he cut it in half then divided each half into 3 pieces. Then each piece was divided in two. Alfie did all this, using my dough cutter. Then we shaped the rolls together, and placed them on the baking tray. I gave Alfie a demo of applying the crosses on top and he did the rest.
400g (or 2 mugs) strong white flour
2 tablespoons sugar
2 tsps each mixed spice, cinnamon and nutmeg
150g (1 mug) chopped dried apricots (unsulphured), 100g (half mug) sultanas (soaked overnight), plus 50g (handful) chopped dates
25g mixed peel
1 dessertspoon fresh yeast
250ml (or 2/3rds mug) soaking water
2 tablespoons olive oil
For the method and shaping advice and variations, click here.
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