English Wigs

1.35kg (3lb) Flour
450ml (¾ pint) Milk, warm
110g (4oz) Sugar
110g (4oz) Butter, melted
2 tbsp Yeast
1 Egg, beaten, (plus extra for coating)
2 tsp Salt
1½ tsp Ground Nutmeg
½-1 tsp Ground Mace
½ tsp Ground Cloves
1-2 tsp Caraway Seeds

Dissolve yeast in a little of the warm milk with pinch of sugar.
Place in a warm place until bubbles begin to appear.
Mix milk, sugar, butter, beaten egg, salt, and spices.
Stir in the yeast mixture.
Gradually add enough flour.
Turn out onto floured surface and knead till smooth and elastic.
Place in greased bowl, cover.
Allow to stand in a warm place until doubled in volume.
Knock back and knead briefly.
Divide the dough into twenty four portions.
Form each onto a round ball.
Place onto greased baking trays.
Cut a deep cross on each bun with sharp knife.
Brush with beaten egg.
Sprinkle with caraway seeds.
Bake for 20 minutes.
Traditionally served at Christmas or other festive occasions.

Baking Recipes

English Wigs