Kent Huffkins - version II

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Kentish Huffkins - version II

Makes 6 – 8):

10g dried yeast

2 tsp sugar

225ml warm water

110g lard

2 tsp salt

225ml scalded milk. That is milk that has been heated till it almost boils. This disables some proteins that would stop the yeast from properly fermenting.

500g plain flour, sifted

Flour for dusting

Activate the dried yeast in a little warm water with a pinch of sugar added. When it froths it is ready.

Cream the lard, salt, a pinch of sugar, add the yeast and then the sifted flour, making a dough.

On a floured surface knead the dough till it feels ‘springy’ to the touch. Then put the dough to one side in a bowl covered with a clean dry tea towel. Leave the bowl of dough to rise in a warm dry place for about 1 hour.

Then roll out the dough again so it is about 15mm thick and use a knife to cut-out oval shapes about 85mm across the length (the traditional shape), or larger circular shapes if you wish. Some bakers make larger huffkins.

Put your pieces of dough onto a greased baking sheet, well-spaced, and cover with some damp muslin, then leave to rise for further 30 minutes. Pre-heat your oven to 220C.

After they’ve risen, using your thumb make a large dent in the middle of each huffkin. Dust them lightly with a little flour then put them into your oven. How long you bake them for depends on how big they are, but remember they are soft crusted, so don’t over do it!

When they are cooked, remove them to a wire rack to cool, covered with a dampened tea towel to prevent the crust from hardening. Finally dust with a little flour. The dent will have almost disappeared.

Serve sliced in half and spread with homemade jam!

Variation: push a green or dried hop into the dent, you may have to make it larger to do this.