Milnrow & Newhey March 2021

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MILNROW & NEWHEY DISTRICTCOMMUNITYCARNIVALSadly the decision has been made tocancel this year’s Carnival due to thecurrent government guidelines and theoverall risk to the community.However we’re still working away in the backgrounddoing everything we can to ensure that as soon asthe situation allows, we can bring the communityback together and celebrate.We’re very sorry to announce this sad news forthe second year but keep an eye on our Facebookpage for any updates. Rest assured that as soonas new guidelines are announced, we will publishour future plans with the aim of bringing the localcommunity together again.WE WILL BEBACK40 To advertise call 07976 289967 or 07974 434793 or email sales@streetwisemag.co.uk
Currant BunsINGREDIENTS450g strong white bread flour25g butter25g caster sugar1 tsp salt1 tsp fast action dried yeast300ml (1/2 pint) warmsemi-skimmed milk125g currantsGlaze:1 tbsp granulated sugar1 tbsp milk1 tbsp waterMETHOD1. Weigh flour into a large bowl and rub in the butter.Then stir in the sugar, salt and yeast.2. Mix to a soft dough with the milk.3. Turn out onto a work surface and knead for around 10 minutesuntil smooth. Knead in the currants until evenly distributed.4. Divide into 14 pieces and shape into rolls. Place well apart ona lightly greased baking sheet. Cover and leave in a warmplace until doubled in size.5. Preheat oven to 220°C (425°F/Gas Mark 7), bake for 10-12 mins.6. Prepare glaze by dissolving the sugar in milk and water.Boil for 1 minute then leave to cool.7. Brush buns with glaze when they come out of the oven andare still warm.8. Allow to cool and enjoy! Buns can be frozen before glazing.WI UPDATE:Tue 9th March: Monthly Meeting - Guest Speaker, Author Rosie Garland (via Zoom)Other regular activities (again via Zoom): Reading Group, Craft Sessions, Newly formed Wine ClubVisit our website www.streetwisemag.co.uk for all the info about the Streetwise magazines41
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Milnrow & Newhey March 2021

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