Cheffy: easy meals

Method

1. Cream the yeast until smooth. Warm the milk to blood heat. Add to the yeast. Mix well.

2. Sift the flour and salt together in a large mixing bowl. Add the sugar. Rub in the butter. Add the fruit and peel.

3. Make a well in the centre of the flour mixture. Pour the yeast liquid into this. Add the beaten eggs. Blend the ingredients together with a knife and then with your fingers. The dough should be soft but not too sticky and should be quite easy to handle with floured fingers.

4. Remove from the bowl onto a floured surface and knead until smooth. This is done by pulling and folding the dough with the base (the heel) of your hand. To test to see if sufficiently kneaded, press with a floured finger into the dough and the impression made should spring back if ready.

5. If using the dough hook on a mixer or food processor, do not allow it to over-handle the dough. Test frequently, as above.

6. Return the dough to a clean bowl. Cover with oiled polythene or a cloth. Leave in a warm place, like the airing cupboard, until doubled in size. This should take about 1 ¹/₁ days.

7. Preheat oven to 190°C.

8. Turn the dough onto a floured surface. Knead again. Test if sufficiently kneaded, as before.

9. Divide the dough into equal portions. Form into neat rounds. Place on a lightly greased and warmed baking tray. You may need more than one tray as these buns spread, as well as rise, on cooking.

10. Lightly crush the lumps of sugar and press into the top of each bun. Leave to prove in a warm place for 25 min or until nearly twice their original size.

11. Bake for 15-18 min until golden coloured and firm. Leave to cool on a wire rack before serving.