Prue’s afternoon tea is the perfect celebratory treat to share with loved ones. This recipe serves 4 but can be easily scaled up to suit your special occasion.
Prue Leith
Series 15
Serves:
4
Difficulty:
Needs skill
Baking Time:
12 mins
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- Ingredients
- Method
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Method
Step 1
For the buns, tip the flour into a large mixing bowl. Add the salt, sugar, curry powder, turmeric and yeast.
Step 2
Add the butter, egg, milk and half the water and start to mix the dough with your fingertips. Continue to add the water a little at a time until all the flour has been incorporated, and you have a rough dough. You may not need all the water.
Step 3
Tip the dough onto a lightly floured work surface and continue to knead until the dough starts to become a soft smooth consistency. This can take up to 10 minutes.
Step 4
Once the dough is fully kneaded, place into a lightly oiled bowl, and cover. Leave to rise in a warm place or proving drawer for 45 mins until doubled in size.
Step 5
For the egg mayonnaise. Chop the hard-boiled eggs and mix with the mayonnaise and cress. Season with salt and pepper to taste.
Step 6
Once the dough has doubled in size, lightly dust a baking sheet with flour.
Tip the dough out and cut off 4 x 40g pieces. (You’ll have more dough than you need).
Step 7
Divide each 40g piece of dough evenly into 5 pieces, then roll each piece into a 10cm strand
Step 8
Lay the strands out on the lightly floured surface fanned out from a central point at the top. Stick all the ends at the central point to the work surface with your thumb.
Step 9
For the plait, take the outside strand on the right and cross it over 2 strands into the middle.
Step 10
Then take the outside strand on the left and cross it over 2 strands into the middle.
Step 11
Repeat steps 9 and 10 always taking the outside strand and crossing over 2 strands into the middle until the plait is completed.
Step 12
Place on the baking sheet and place in a proving bag. Prove until at least doubled in size. The dough should spring back when touched.
Step 13
Heat the oven to 220°C/200°C fan/425°F/Gas 7. Glaze the rolls with beaten egg, then sprinkle with nigella seeds. Bake for 12 minutes until dark golden brown and they sound hollow when tapped on the bottom. Transfer to a wire rack to cool.
Step 14
Slice the rolls length ways down the middle of the buns and fill with the egg mayonnaise. Top with the micro cress.
