Kentish Huffkins Recipe

Kentish Huffkins  Recipe

Kent School dinner recipes

The Kentish Huffkin  is 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 

Ingredients

 

500g   strong bread flour

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5g        salt

50g      vegetable shortening

12g      fresh yeast

5g        sugar

400ml milk and water mixed

Method

1   Sieve the flour into a warm bowl.

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

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

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

5   Turn on to a floured surface and knead until smooth.

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

7   Divide the dough into 12 pieces.

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

9   Leave room between rolls for expansion.

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

11 Leave in the warm to rise for 20 minutes.

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

Energy kcal

187

Calcium mg

79.0

Protein g

5.5

Sodium mg

173.0

Fat g

4.5

Iron mg

1.0

Saturates g

2.1

Zinc mg

0.5

Carbohydrate g

33.0

Folate �g

26.4

NME g

0.4

Vitamin C mg

0.2

Fibre g

1.3

Nutritional analysis per portion

Energy kcal

187

 

Calcium mg

79.0

Protein g

5.5

 

Sodium mg

173.0

Fat g

4.5

 

Iron mg

1.0

Saturates g

2.1

 

Zinc mg

0.5

Carbohydrate g

33.0

 

Folate �g

26.4

NME g

0.4

 

Vitamin C mg

0.2

Fibre g

1.3

 

 

 

Celebrate Kentish Food Week - 27th September - 1 October 2010