Captain Afternoon Tea Table Fruit Buns

From ship’s stores

  • 1 packet instant yeast
  • 250 ml (1¼ cups) milk, warmed
  • 60 g (1/4 cup) sugar
  • 600 g (4 cups) plain flour
  • 1 tsp ground cinnamon (2 tsp if you are Sri Lankan)
  • 1 tsp ground mixed spice
  • 1 tsp salt
  • 60 g butter
  • 1 cup sultanas soaked in rum or golden raisins
  • 1/2 cup dried fruit
  • 1 lemon peel only
  • 2 eggs

Baking Orders

Place the yeast, body temperatue milk, and caster sugar in a bowl and stir until the sugar dissolves. Set aside for 10 minutes.

Sift plain flour with cinnamon, mixed spice, and salt in a large bowl.

Cut in the butter slowly or use your fingertips to rub it in so it is almost like breadcrumbs.

Add the eggs and yeast mixture and mix well.

Turn out dough onto a floured surface and knead for 5 minutes or becomes “elastic” or stretchy.

Place in a large greased bowl and leave in a warm spot for about an hour or until double the original size.

Punch down, knead again until smooth.

Add the sultanas and dried fruits and combine gently.

Shape into 12 balls – then flatten slightly.

Place on a greased baking tray or use baking paper.

Let rise for 15-30 minutes.

Preheat oven to 200C (400F).

Bake for 10 minutes and then …

Reduce temperature to 180C/350F and bake for about 10 minutes.

Turn out on to a wire cooling rack

Slice in halves – Toast and enjoy with butter.

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