Kentish Huffkins Recipe

PUBLISHED: 10:37 03 August 2012 | UPDATED: 17:11 10 August 2015

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


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 425ºF 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 µg



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 µg



26.4



NME g



0.4



 



Vitamin C mg



0.2



Fibre g



1.3



 



 



 



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

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