Ingredients:
- 450g (1lb) Plain Flour
- 50g (2oz) Butter
- 35g (1Ľoz) Caster Sugar
- 15g (˝oz) Yeast
- 1 Egg
- Nutmeg
- Warm Milk
- Candied Peel
- Currants
- Grated Lemon Zest [Optional]
- Additional Sugar
Method:
Dissolve a little of the sugar in a little warm milk and use to mix the yeast into a smooth very thin paste.
Rub the butter into the flour. Add the yeast mixture and mix well.
Allow to stand in a warm place for one to two hours to allow it to rise.
Add the sugar, beaten egg and a good pinch of nutmeg, adding a little extra warm milk if the mixture is very stiff. Turn out on to a floured surface and knead well..
Place in greased bowl, cover. Allow to stand in a warm place until doubled in volume. Knock back and knead briefly. Divide into 10-12 pieces.
Roll each piece into a ball and a little candied peel, some currents and lemon zest (if used) into the centre of each.
Deep fry until golden, drain on kitchen paper and allow to cool then dust well with sugar.
