London Buns

Ingredients

1 Ib strong white flour

2 teaspoons salt

1/2 teaspoon grated nutmeg

1/2 ounce fresh yeast or fast-action yeast

2 ounces caster sugar

2 ounces melted butter

4 fl oz warm milk

1 ounce candied peel, chopped

1 teaspoon caraway sees (optional)

1 egg yolk, beaten

Preparation

Sift the flour, salt and nutmeg into a large mixing bowl. Cream the yeast with the sugar and stir into the milk with the melted butter until well blended. Pour into the flour and add the peel and caraway seeds if using. Mix well and turn out on to a floured surface. Knead well until smooth and elastic, then place the dough in a lightly oiled bowl and cover with a clean tea towel and leave to rise in a warm place until doubled in size.

Knock back the dough and knead for a few mins. Shape into 12 round buns and place on a greased baking sheet. Cover and leave in a warm place to prove for about 25 mins until risen. Meanwhile, set oven to 425F or Mark 7. Brush the buns lightly with beaten egg yolk and bake for 10-15 mins until golden.

Cool on a wire rack.