This is the first time I have ever in my life used yeast.
Yes, the first time ever. I feel as if I missed the boat because of course I should have been using it for years. But yet, no. Don’t forget, when I came to Turkey in the 70s, there was no internet, no TV with cooking programmes, no English bookshops with English cookbooks and noone around me cooking with yeast!
But I do remember feeling sad when we would return to Turkey after spending the summer in the UK with my parents. The children would have been eating currant buns, Chelsea buns, Bath buns …and thoroughly enjoying them. I remember vowing to learn how to make them once I returned to Ankara where we were living then but just not knowing how to go about it.
This is my very first attempt to bake with yeast and I am certainly not saying there is no room for improvement. But it was exciting, really exciting. Waiting for the dough to rise. Wonder of wonders, it did! And the smell was just as it was supposed to be: doughy, yeasty, warm, and redolent with promise!
|the exact amount you will need|
|before and after|
· For the filling, knock the dough back to its original size and turn out onto a lightly floured surface. Roll it into a 1 cm-thick rectangle. Brush all over with the melted butter, then sprinkle over the sugar, cinnamon and fruit.
|the icing sugar and lemon zest|
|and here they are: Christmas Buns!|
PS If you have any tips to share with me about using yeast, I would love to hear them!