Bun Dough
Over a year ago
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Ingredients
- 900g Strong white flour
- 50g Milk Powder
- 75g Caster Sugar
- 12g Salt
- 75g Margarine
- 1 Beaten Egg
- 50g Yeast
- 450ml Tepid Water
Accompaniment
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Description
This could be used for Devonshire Splits, Iced Fingers, Bath Buns, Chelsea Buns and Doughnuts
Method
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1
1. Place the dry ingredients together in the bowl
2. Mix together water with the yeast.
3. Add to the dry ingredients and then add the egg and continue mixing.
4. Soften the butter then add to the dough.
5. Once mixed then allow to prove until doubled in size.
6. Once proved, knock back and shape to the required shape.
7. Allow to prove again. Bake at 190 oc
8. If making doughnuts then deep fry at 180 oc
9. Place on paper to remove excess oil and then roll in caster sugar.
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