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
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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
