Norfolk Floaters
Source of Recipe
Internet
List of Ingredients
900g (2lb) Plain Flour
600ml (1 pint) Milk
50g (2oz) Butter
25g (1oz) Dried Yeast
2 tsp Sugar
Salt, to taste
Recipe
Add the butter to the warmed milk, stir until melted.
Add the sugar and dissolve.
Allow to become lukewarm, add the yeast.
Set aside in a warm place for 15 minutes until frothy.
Sieve the flour and salt into a large mixing bowl.
Pour the mixture into the flour, mix to produce firm dough.
Knead well knead for at least 5 minutes, until it becomes a smooth, elastic dough.
Shape into a ball and place in a warmed lightly greased bowl, cover and leave in a warm place to allow it to rise.
Turn out on to a floured surface and knock out all of the air.
Knead again until springy and smooth.
Form into small balls and place onto a lightly greased baking tray
Leave in a warm place for 15-20 to allow it to rise again.
Drop the balls into a large saucepan of fast-boiling water making not to overcrowd.
Cover and boil for 10-15 minutes, or until they rise to the surface.
Serve with stew
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