Wee Selkirk Bannock

For the Kirkin' of the Tartans this October, I  made Wee Selkirk Bannocks.

Ingredients:

60g butter, plus extra for greasing
150ml evaporated milk
250g bread flour
¼ teaspoon salt
1 teaspoon yeast
3 teaspoons sugar
1/4 teaspoon garam masala
1/4 teaspoon cinnamon
200g raisins (cut into quarters or so)
30g light brown sugar
a bit of milk to brush on tops
some sugar in the raw, or large crystal sugar

Instructions:

1. Melt the butter and add to the milk. Let cool until lukewarm.
2. Spray 48 mini muffin wells with PAM. (Two pans of 24)
3. Mix together the flour, salt, yeast, caster sugar and mixed spice (if using) plus the milk mixture into the bowl, knead with stand mixer for about 5 minutes until dough is a smooth, stretchy, and silky dough. (Proof yeast in milk for a few minutes if you want.)
4. Cover and let dough rest in a warm place for an hour or so until the dough has doubled in size. 
5. Deflate dough and knead again for 2-3 minutes.
6. Mix the sultanas and brown sugar into the dough.
7. Pat into rectangle, cut into 24 pieces 6 x 4, then divide each piece. 
8. Roll each piece into a ball and place into mini muffin pan.
9. Mist with water or PAM and cover lightly with saran wrap.
10. Let rise for an hour or so until roughly doubled in size 
11. In the meantime, preheat the oven to 325. 
12. Brush each bannock with a bit of milk, sprinkle each with a pinch of large crystal sugar
13. Bake for 10-14 minutes until the bannock looks risen and well-browned.
14. Let the bannock cool for a few minutes in the pan, then transfer to a wire tray to cool completely.

My Notes:

Optional - Offer to a Presbyterian minister with a smile and the message 'these are Selkirk Bannock, the RAISIN of the tartan'. 

Adapted from https://londoneats.wordpress.com/2014/10/06/selkirk-bannock/