*  Exported from  MasterCook  *
 
                              SCOTCH BLACK BUN
 
 Recipe By     : 
 Serving Size  : 20   Preparation Time :0:00
 Categories    : Cakes                            Fruits
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4   lb           Unsalted Butter -- Chilled, *
    3 3/4   c            Unbleached Flour -- PLUS
    3 1/3   c            Unbleached Flour
      1/2   ts           Salt
    8       tb           Ice Water -- May Use Up To 10
      1/2   c            Sugar
      1/2   ts           Baking Powder
    1       t            Cinnamon
      1/2   ts           Mace
      1/8   ts           Allspice
      1/4   ts           Black Pepper -- Freshly Ground
    3       c            Seedless Raisins
    3       c            White Or Golden Raisins
      1/2   c            Almonds -- Ground
    1 1/2   c            Almonds -- Coarsely Chopped
    3                    Eggs -- Lg
      1/2   c            Buttermilk or Milk
    1       c            Brandy
    1                    Egg -- Lg, Beaten
 
   *    The butter, 3 sticks, should be cut into small
   pieces.
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   ++++++++++++++ +++
   
   In a medium-sized mixing bowl, combine the butter, 3
   3/4 c flour, and 1/4 ts of salt.  With your fingers,
   work the ingredients together until you form small
   granules that are fairly uniform in size. Sprinkle 8
   tb of the ice water over the granules and continue
   mixing until you can gather the ingredients into a
   ball.  If the dough crumbles, add additional ice
   water, 1 tb at a time, until a soft ball can be
   formed.  With the flat of your hand, press the dough
   into a thick cake, wrap it in plastic wrap, and
   refrigerate for at least 1 hour.  Prepare the filling
   by sifting the 3 1/2 cups of flour, the sugar, baking
   powder, spices, and remaining 1/4 ts of salt into a
   large bowl.  Add the freshly ground black pepper,
   seedless and white or golden raisins, ground and
   coarsely chopped almonds.  Mix thoroughly until all
   the fruits and nuts are coated well with the dry
   ingredients.  Add the 3 eggs, milk, and brandy mixing
   well.  Preheat the oven to 375 degrees F. and, on a
   lightly floured surface, roll two-thirds of the
   chilled pastry to a thickness of 1/4-inch.  Gently
   place a 9 X 3 1/2-inch springform pan on the pastry.
   With a small sharp knife,cut along the outside of the
   pan to make a disk.  Line the bottom of the pan with
   the disk of pastry.  Use the remaining pieces of
   rolled-out pasty to line the sides of the pan,
   slightly overlapping the pastry on the bottom and
   letting the pastry extend about 1/2-inch above the top
   of the form.  Spoon the filling into the pan, packing
   it down firmly and press the excess pastry over the
   filling.  Brush the pastry with a little of the beaten
   egg. In the same fashion, roll out the remaining
   pastry into a circle larger than the form.  Roll the
   pastry around the rolling pin to lift it and unroll it
   on the top of the form.  Press the top pastry against
   the filling and the pastry below to make a tight seal
   and trim off the excess. Brush the entire top with the
   beaten egg.  Cut a 1-inch round vent in the middle of
   the bun, and if you like, use the pastry scraps to
   make leaves. Roll the scraps together and cut out tear
   drop shapes to resemble leaves. Score the top, with a
   small sharp knife, to resemble the ribs of the leaves.
   Brush the undersides of the leaves with the remaining
   beaten egg to make them adhere to the top of the bun.
   Then brush the top again with the beaten egg. Bake on
   a rack in the middle of the oven for 2 to 2 1/2 hours,
   or until the pastry is a rich golden brown.  If the
   decorations color much faster than the top sheath of
   pasty, cover them with aluminum foil to reflect the
   oven heat and retard the browning.
  
 
 
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