Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Piot
Makes 16 Cakes, Bread and Pastries
Ingredients
- 200g raisins or currants
- 500g strong (bread) flour, plus extra to dust
- 25g caster sugar
- 75g unsalted butter, softened, plus extra to grease
- 7g instant dry yeast
- 1 egg
- 150ml whole milk
- 5g sea salt
- 1 egg, beaten and mixed with
- 1tbsp milk, for an egg wash
Method
Soak the raisins or currants in 2tbsp water for 1 hour, then drain. Meanwhile, combine the flour, sugar, butter and yeast in a large bowl or the bowl of an electric mixer fitted with the dough hook. Add the egg, pour in the milk and start kneading. When completely absorbed, pour in 100ml water and knead for 5 minutes. Let the dough rest for 5 minutes.
Add the salt and knead for 10 more minutes. Rest the dough, covered, for 30 minutes, then knead briefly again.
Add the raisins or currants and knead again carefully, or on slow speed, to mix without crushing the fruit. Cover and set aside for 1 hour until doubled in size.
Line a baking tray with baking
paper. Divide the dough into
16 portions and shape into
finger buns of approx. 16cm x
2cm. Arrange the buns on the
prepared baking tray without
leaving too much space between
them as they are supposed to
stick together. Cover and set
aside to rise again for 1 hour.
Preheat the oven to 210C/Gas
6 – don’t use the fan setting. Brush
the tops of the buns with egg
wash and bake for 15 minutes or
until golden brown. Transfer to a
wire rack to cool before serving.
Advertisement