Kentish Huffkins - version I

We haven't yet tried this recipe. But we'd love to hear about it if you do.

Kentish Huffkins - version I

A traditional flat bread roll with an indentation made by the bakers thumb. Eat as bread rolls or fill the hole with cherries or jam and top with a little whipped cream.

Makes 12 rolls

500g strong bread flour

5g salt

50g vegetable shortening

12g fresh yeast

5g sugar

400ml milk and water mixed

Sieve the flour into a warm bowl.

Rub the vegetable shortening into the flour and add the salt and the sugar. Leave in a warm place for a few minutes.

Heat the milk/water until tepid, crumble the fresh yeast into the liquid and stir until blended.

Add the yeast mixture to the dry ingredients & mix well.

Turn on to a floured surface and knead until smooth.

Return to the bowl, cover and leave in a warm place until doubled in size (about 1 hour).

Divide the dough into 12 pieces.

Roll into round balls and place on a greased, floured baking sheet.

Leave room between rolls for expansion.

Press a floured finger into the centre of each roll to form a hole.

Leave in the warm to rise for 20 minutes.

Set oven to 425F or Mark 7 and bake for 20 minutes until risen and golden brown.