As ever, make sure you are using a newly refreshed sour dough by following the instructions here.
In a big bowl, mix together:
1 cup (8 fluid oz/230 mls/225 grams) of sour dough
1 cup (8 fluid oz/250 mls/250 grams) of scalded milk that has cooled down thoroughly
2 cups (300 grams) of the flour of your choice
Cover with cling film and leave this over night on the counter (ie not in the fridge).
In the morning:
Step One: beat together:
2 oz (60 grams) butter
3 tablespoons (35 grams) white sugar
Step Two: mix and then knead together for a good 10 minutes by hand (5 by machine)
the above egg mixture
the newly refreshed sour dough
1 and 1/2 cups (225 grams) the flour of your choice, remembering to add a cup at time, adding more or less as needed to get a sticky dough.
1 tsp (3 grams) baking powder
1/2 tsp (1.5 grams) baking soda
1 and 1/2 teaspoons (7 grams) salt
Step 3: on a floured surface:
roll out the dough to a rectangle that is 1/2 inch (1 cm) thick
brush with 3 tablespoons (40 grams) of melted butter
sprinkle with 1/4 cup (50 grams) of brown sugar
1 tsp (7 grams) cinnamon
1/2 tsp (3.5 grams) mace
1/2 cup (75 grms) raisins or chopped prunes, dates, apricots or a mixture of the three
Roll up the dough and cut it into slices about 2 inches (5 cm thick)
Brush these with a bit more melted butter and place in a big square pan (with deep sides) about 2 inches (5 cm) apart
Let them rise (covered) about 1 hour
Bake at 375 F (190 C) for 35 minutes.
This should make about 10 rolls depending on how the thickness of the dough.
Alternative to rolls:
- When you knead the dough, add the spices and the dried fruit. Omit the butter and the sugar.
- Shape into a big ball or put into a bread tin and let rise for one hour (covered) until it doubles in bulk
- Bake at 230 C (435 F) for 10 minutes, reduce the heat to 200 C (400 C) and bake for a further 30-40 minutes
- Cover with aluminium foil after about 20 minutes so the fruit does not burn
- It will sound hollow when done