Monday, March 30, 2009


Hi Graham
Last Easter was born 'The Communion of the Easter Bun-Rabbit' when Dinah Priestley brought her five-legged bun rabbit to the malt and whisky gathering I held.

There tongues loosened by this combo revealed that three cousins, myself, Dinah from the paternal side and Audrey Patchett from the maternal side, all had learned to bake bread and buns from an early age.
In recognition of this and indeed in gratitude for your excellent coverage of the launch of the Bun Rabbit book, I send the long-awaited and much requested Dinah recipe for the hot cross bun rabbit. Of course, the maker has to shape the bun rabbit out of it. Here is the recipe as received recently:

Hi David,
God I can't remember what I do to make those buns but it’s probably something like this

1) Into 300 mls warm water put 4 tsp sugar and 4 tsp granulated yeast.
Stir and leave to rise for 15 mins.
2) Take a large bowl and combine in it with 4 cups flour

2 Tbsp milk powder
2 Tbsp brown sugar
1 and half tsp cinnamon
1 tsp nutmeg
1 and half tsp ginger
1 tsp mixed spice.
8 oz of currants and raisins
75 grams of mixed peel

3) Melt 60 grams butter
Add a beaten egg to this and then add the yeast mixture.
Pour this liquid into the dry ingredients bowl.

4) Knead for 10 minutes. Then rise the dough for 1 and half hours with a
gladwrap covering. Keep in warmish place.

5) Knock down and knead again for one minute. Make into rolls or fanciful creature. Allow to rise on tray for 10 minutes.

6) Cook in hot oven 220C for 15 minutes. Glaze while still hot with 1 tbsp water, 1 tbsp Honey, 1 tbsp Golden Syrup boiled together. Apply with brush while buns still hot.

Hope that is helpful
D.your cuzzie bro x

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