11 fl oz whole milk
2 oz unsalted butter
6 oz lard
1 lb strong bread four
1 tbsp dried easy bake yeast
1 tsp vitamin c powder
1 tsp mixed spice
7 oz golden caster sugar
5 oz dried fruit
1 egg
Make the enriched dough
Add a third of the milk, butter and 2 tbsp of sugar into a saucepan and heat until the butter melts and the sugar is dissolved.
Add this to the rest of the cold milk. This will ensure the liquid part is the right temp.
Add the flour, yeast, vitamin c and egg in a bowl (this is a wet version and a bowl is advisable) pour in the liquid and mix until all incorporated. Then kneed and it will depend on how you kneed how long it takes. I use a kitchen aid and with a dough hook it takes about 10 minutes usually. When I did this today it took 15 minutes. I was looking for a good stretch of the dough gluten.
Put the dough into a bowl, cover an leave for 2 hours.
Knock back the dough and then put in the fridge for 4 hours, better overnight.
Roll out the dough direct from the fridge into a rectangle. On two thirds dab the a third if the lard then sprinkle a third of the sugar, fruit and nixed spice. Fold the uncover third of the dough over a third of the covered dough. The fold the remaining third. Roll out to a rectangle and repeat another 2 times.
Place in the fridge for twos hours then place into a pre-warmed over, gas 5/190c/375f, and check after 40 minutes. If not quite cooked check every 10 minutes after. You are looking for a good brown crust but there should be no doughy mixture.
Once cooked the lard, sugar mix will have settled to the bottom of a tin. Cover the tin with baking paper and tin foil, turn over and leave to cool.
2 oz unsalted butter
6 oz lard
1 lb strong bread four
1 tbsp dried easy bake yeast
1 tsp vitamin c powder
1 tsp mixed spice
7 oz golden caster sugar
5 oz dried fruit
1 egg
Make the enriched dough
Add a third of the milk, butter and 2 tbsp of sugar into a saucepan and heat until the butter melts and the sugar is dissolved.
Add this to the rest of the cold milk. This will ensure the liquid part is the right temp.
Add the flour, yeast, vitamin c and egg in a bowl (this is a wet version and a bowl is advisable) pour in the liquid and mix until all incorporated. Then kneed and it will depend on how you kneed how long it takes. I use a kitchen aid and with a dough hook it takes about 10 minutes usually. When I did this today it took 15 minutes. I was looking for a good stretch of the dough gluten.
Put the dough into a bowl, cover an leave for 2 hours.
Knock back the dough and then put in the fridge for 4 hours, better overnight.
Roll out the dough direct from the fridge into a rectangle. On two thirds dab the a third if the lard then sprinkle a third of the sugar, fruit and nixed spice. Fold the uncover third of the dough over a third of the covered dough. The fold the remaining third. Roll out to a rectangle and repeat another 2 times.
Place in the fridge for twos hours then place into a pre-warmed over, gas 5/190c/375f, and check after 40 minutes. If not quite cooked check every 10 minutes after. You are looking for a good brown crust but there should be no doughy mixture.
Once cooked the lard, sugar mix will have settled to the bottom of a tin. Cover the tin with baking paper and tin foil, turn over and leave to cool.
