Title: Scottish Black Bun
Categories: British Bread Alcohol Holiday
Yield: 1 Servings

		Dough
1	tb	Yeast
430	ml	Warm skimmed milk
900	g	Strong plain white flour
		(breadmaking flour)
1/2	ts	Salt
340	g	Unsalted butter
		Filling
455	g	Currants
455	g	Seedless raisins
230	g	Stoned prunes, chopped
230	g	Chopped figs or (at a pinch)
		Dates
6	tb	Oxford marmalade
110	g	Flaked (slivered) almonds
2	ts	Ground cinnamon
2	ts	Ground cloves
2	ts	Ground ginger
1	ts	Ground cardamom
60	ml	Whisky
		Glaze
1		Egg yolk
1	tb	Skimmed milk

Dough: Mix yeast and milk; allow to work for 10-15 mins. Sift flour and salt into a bowl; rub in butter. Mix in yeast mixture; knead until smooth on floured worktop. Prove in covered oiled bowl until double in bulk.

Filling: Mix all ingredients together. Construction Divide dough into two pieces, size ratio 2:1. Flatten larger piece, and lay filling onto it. Knead filling and dough together until thoroughly incorporated. Roll out smaller dough piece into a circle. Place bun in centre of dough; wrap completely, drawing together edges in the centre of the top with a pinch. Line a cake tin (25-30cm, or 10-12") with greaseproof paper, and invert bun into tin (pinched side down). Cover to prove dough for 30-40 mins. Skewer right through bun several times before glazing with mixed egg yolk and milk. Cooking 2 hours at 180 c / 350F / Gas 4

Eating Cold, with whisky at New Year, Burns' Night (25 Jan), St Andrews Day (30 Nov) or any other vaguely Scottish excuse.

From Frances Bissell "The Times Cookbook". London, 1993. ISBN 0701145439

from my kitchen to------------------------------->yours..... Dan Klepach [dank@easyst.com]

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