Ingredients
- 375g butter
- 500g sugar
- 2 extra large eggs
- 1,5kg self-raising flour
- 30ml (2 tablespoons) baking powder
- 500ml (2 cups) buttermilk or plain drinking yogurt
Method:- Preheat oven to 180°C
- Cream the butter and sugar together very well
- Add the eggs, one at a time
- Mix the flour and baking powder together, and add this to the creamed mixture, using a fork to mix
- Add the buttermilk or yogurt, using a little milk to rinse out the carton
- Mix well with a fork and then knead lightly
- Pack lightly rolled, golf ball sized buns of the dough into the greased bread pans close together, and bake for 45-55 minutes. Place the pans in the middle of the oven, with a sheet of brown paper on the top shelf to protect the buns from becoming browned too quickly
- Remove the paper after the buns are well risen and cooked through, to brown the tops. Reduce the heat to the lowest possible setting
- Turn out the buns on to cake racks, cool them and separate them, using 2 forks. Pack them on wire racks or on cooled oven racks – air must circulate. Place them in the cool oven, leaving the door ajar, for 4-5 hours, or overnight, to dry out
If no buttermilk or yogurt is available, use fresh milk curdled with lemon juice or white vinegar.
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