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Donnybrook Fair leaflet - page 21 - NO LONGER VALID *

Donnybrook Fair leaflet - page 21 - NO LONGER VALID *

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Donnybrook Fair offer  - Sales products - buns, orange, milk, eggs, yeast, butter, sultanas, water. Page 21.
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Scroll through this Donnybrook Fair leaflet valid from - to - to see the latest deals. On 24 pages of the current offer, you will find the best deals from the Supermarkets category. If you want to save on your next shopping trip to Donnybrook Fair, don't forget to look through the entire leaflet from page 1 to page 24. If you want to shop smart and save on your next shopping trip to Donnybrook Fair, don’t miss the latest leafletr full of amazing prices and wonderful discounts. Come back to My Leaflet every day to make sure you don’t miss out on great promotions offered by your favourite retailers.

* Valid at all Donnybrook Fair stores

Products in this catalogue

 
 
HOT CROSS BUNS Ingredients •300ml milk, plus 2 tbsp •Zest of orange •50g butter •1 apple, peeled, cored and chopped finely •500g strong flour •1 tsp cinnamon, ground •1 tsp salt •75g caster sugar For the cross •1 tbsp sunflower oil •75g plain flour, plus extra for dusting •7g fast-action yeast •1 egg, beaten For the glaze •75g sultanas •3 tbsp apricot jam •50g dried mixed peel Method •Bring 300ml full-fat milk to the boil, then remove from the heat and add 50g butter. Leave to cool. Add the strong flour, salt, caster sugar and fast-action yeast into a bowl. Make a small well in the centre. Pour in the warm milk and butter mixture, then add the egg. Mix well, then bring everything together with your hands until you have a tacky dough. • Tip the dough on to a lightly floured surface, then knead and stretch for 5 mins until smooth and elastic. Put the dough in a lightly oiled bowl and cover with oiled cling film. Leave to rise in a warm place for one hour until doubled in size and your finger leaves a dent when you press it. •With the dough still in the bowl, add the sultanas, mixed peel, orange zest, finely chopped apple and ground cinnamon. Knead the ingredients into the dough until well distributed. Leave to rise for one hour more until doubled in size again and cover with some well-oiled cling film to stop the dough getting a crust. • Divide the dough into fifteen even pieces. Roll each piece into a smooth ball on a lightly floured work surface. Arrange the buns on one or two baking trays lined with parchment, leaving enough space for the dough to expand. Cover with oiled cling film or a clean tea towel, then set aside to prove for one hour more. •Heat oven to 220°c/200°c fan/Gas Mark 7. Mix the plain flour with he 5 tbsp water to make the paste for the cross - add the water 1 tbsp at a time, so you add just enough for a thick paste. Spoon into a piping bag with a small nozzle and Pipe a line along each row of buns, then repeat in the other direction to create crosses. Bake for 20 minutes on the middle shelf of the oven, until golden brown. •Gently melt 3 tbsp apricot jam in a pan, then run it through a small sieve to get rid of any chunks. While the jam is still warm, brush it over the top of the warm buns and leave to cool.

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