Jamie Magazine
By Laura Fyfe
Ingredients
550g plain flour
2 x 5g sachets of dried yeast
200ml milk
4 large free-range eggs
olive oil
3 large free-range egg yolks
1 teaspoon vanilla bean paste
100g caster sugar
200g unsalted butter (at room temperature)
2 oranges
1 lemon
100g raisins and sultanas
100g mixed peel
50g flaked almonds
Method
- If using an electric mixer, fit it with the dough hook.
- Combine the flour and yeast with 1½ teaspoons of sea salt, then warm and gradually mix in the milk, followed by 3 eggs, until combined.
- Either knead by hand for 10 to 15 minutes or use the machine to knead for 8 to 10 minutes, until the dough is smooth and elastic.
- Lightly oil a large bowl, place the dough inside, cover and leave to rise somewhere warm for 1 to 1½ hours, until doubled in size.
- Remove from the bowl and knock the air out, then work in the egg yolks, vanilla and sugar.
- Once incorporated, work in the butter – have faith, it will form a workable dough. Knead for another 10 minutes. Using an electric mixer will make this step much easier.
- Cover again and leave somewhere warm for 1 hour until doubled in size.
- Line 2 muffin trays with 15 paper cases. Zest the oranges and lemon.
- Remove from the bowl and knock out the air by giving it a quick knead. Work in the raisins and sultanas, zest and mixed peel.
- Shape the dough into 15 balls and place in the cases. Cover and prove for 20 minutes.
- Preheat the oven to 200ºC/gas 6 (don’t use the fan).
- Brush the muffins with the remaining beaten egg, and sprinkle with the flaked almonds.
- Bake for 15 to 20 minutes until risen and golden. Serve warm or leave to cool.
- Note: You can do the second rise in the fridge overnight. Remove it in the morning, let them sit for 30 minutes, then continue the recipe.
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