Kentish Huffkins

450g (1lb) Plain Flour
225ml (8 floz) Warm Milk and Water
50g (2oz) Butter
15g (½oz) Fresh Yeast (or equivalent Dried Yeast)
2 tsp Sugar
1 tsp Salt

Pre-heat oven to 220°C: 425°F: Gas 7.
Sift flour and salt together.
Cream yeast with sugar, blend with the milk and water.
If using dried yeast, add it to the milk and water with the sugar and allow to stand in a warm place for 15 minutes, until frothy.
Rub the butter lightly into flour, until the mixture resembles breadcrumbs.
Make a well in the centre, pour in the yeast liquid.
Mix well, to form a dough which leaves the sides of the bowl clean.
Turn out onto floured surface and knead till smooth and elastic.
Place in lightly greased bowl, cover.
Allow to stand in a warm place for 45-60 minutes or until doubled in volume.
Knock back and knead briefly.
Divide the dough into 10-12 portions, then roll into oval buns.
Place on baking sheets, cover, allow to stand in a warm place for 30 minutes, until doubled in size.
Before baking make a deep thumb mark in the centre of each bun.
Bake for 15-20 minutes or until golden brown
Place out on to a wire rack to cool.
Covered with a warm cloth, to keep the crusts soft.

Baking Recipes

Kentish Huffkins