Four Sisters Food

This is adapted from a recipe of Rory’s Gran. She used farm butter instead of cream – I find that the thickened cream works really well. It is really yummy for afternoon tea. 

Ingredients

Dough

500g flour

2t dry yeast

¼ c sugar

75g butter

250ml lukewarm milk

2 small eggs

Topping

300ml thickened cream

Soft brown sugar

Ground cinnamon

Method

• Mix together ½ the milk with a teaspoon of the sugar and the yeast
• Leave in a warm place to froth
• Rub the butter into the flour and add the sugar – mix. I do this all in the food processor
• Add the yeast mixture, balance of milk & the eggs to flour.
• Mix well until the dough is of a sticky/stretchy consistency
• Place in a bowl and leave, in a warm place, to rise until double in size
• Knead and then roll dough out to fit a roasting pan
• Leave to rise again
• When risen, sprinkle liberally with cinnamon and then with brown sugar
• Using the back of a wooden spoon make holes all over the dough
• Using two teaspoons place little blobs of cream on the holes.
• Bake in 190ºC oven for about 10 mins or until cooked