Bun

20 grams of Dry Yeast or 40 grams of Fresh Yeast
900 grams of All-Purpose Flour (Maida)
1 Egg (beaten)
125 grams of Raisins (Kishmish)
125 grams of Currants
125 grams of Citrus Peel (chopped)
125 grams of Cherries
175 grams of Brown Sugar
1 Nutmeg (freshly grated) or 1 tsp. Powdered Nutmeg
1 tsp. Ground Cinnamon (Pisi Dal Cheeni)
1 tsp. Salt
4 tbsp. Molasses
250 ml of Hot Milk
250 grams of Butter (Makhan)

METHOD:

Dissolve the yeast in a small amount of warm water. Set aside for 10 minutes until it becomes frothy.

Heat milk, add butter. Stir until butter melts, then allow it to cool.

Sieve the flour into a large mixing bowl. Add the yeast liquid and fruit, mixing well. Add all the other ingredients gradually, stirring thoroughly.

Knead dough and set aside to rise for 2 hours. Knead again, and shape into loaves of desired size. Place onto greased baking sheets or bread tins. Leave to rise for another hour.

Bake in a preheated slow oven at 150° C or gas mark 3, for about 30 minutes to 1 hour, depending on the size of your buns. As soon as they begin to turn brown, glaze them with a mixture of sugar and water, and bake for a further 15 minutes.

Buns are cooked when a skew inserted in the middle comes out clean.