London Buns Recipes

BATH BUNS

Bath Buns image

Got this from Helen's British Cooking Site and they're very yummy and filling! The crushed sugar gives it a nice crunch and the egg glaze gives these buns a deep brown color.

Provided by Heather Sullivan

Categories Yeast Breads

Time 2h15m

Yield 12 buns

Number Of Ingredients 15

Ingredients

150 g plain flour
1 teaspoon superfine sugar (caster sugar)
2 teaspoons dried yeast (or 1/2 oz fresh yeast)
150 ml milk, hand hot (110-125F)
150 ml water, hand hot (110-125F)
300 g plain flour
50 g butter, diced
2 eggs, beaten
75 g superfine sugar (caster sugar)
175 g sultanas (or raisins)
50 g cut mixed peel
1 egg
1 teaspoon superfine sugar (caster sugar)
1 tablespoon water
40 g lumps of sugar or 40 g sugar cubes, crushed coarsely

Steps:

Place the batter ingredients (flour, sugar, yeast, warm milk and water) in a large bowl and beat with a wooden spoon, or on low in a mixer.
Leave in a warm place until frothy for about 20 minutes.
If you use Fast Action, bread maker, or quick yeast, omit the "leave until frothy" step.
For the dough, place the flour in a bowl and rub in the butter until it resembles fine breadcrumbs.
Add the flour and butter mixture, eggs, sugar, sultanas and mixed peel to the batter.
Beat well for about 10 minutes (this is a lot easier with an standing mixer!) Cover (with plastic wrap or a clean damp tea towel) and leave to rise for 1 1/2 hours or until dough has doubled.
Pre-heat oven to 220°C/425°F/Gas mark 7 and lightly butter or grease 2 baking sheets.
Beat the dough well for a few minutes, place large tablespoonfuls/globs of dough on the baking sheets (6 per sheet).
Cover (if you use plastic wrap, remember to oil it before hand!) and leave in a warm place for 30 minutes until doubled in size.
Place egg glaze ingredients in a bowl and beat until well combined.
Uncover buns and brush with egg glaze, then sprinkle with the crushed sugar lumps.
Bake for 15 to 20 minutes.
Leave to cool on wire rack.
You can also replace the sultanas and mixed peel with 225g mixed dried fruit, as long as it contains some mixed peel.

Nutrition Facts : Calories 288.5, Fat 5.6, SaturatedFat 2.9, Cholesterol 63.5, Sodium 50.6, Carbohydrate 52.4, Fiber 2, Sugar 13, Protein 7.6

LONDON BUNS

London Buns image

This is an old, old, old recipe. I have tried to update it as much as possible. (I really don't know what "strong" flour is, though?) Prep time includes time for rising. Provenance: PRACTICAL BAKER! CONFECTIONERY, AND PASTRYCOOK, SCARBOROUGH Second Edition, with Additional Recipes. LONDON CROSBY LOCKWOOD AND SON 7, STATIONERS' HALL COURT, LUDGATE HILL 1890 [All rights reserved.]

Provided by Queen Dragon Mom

Categories European

Time 2h15m

Yield 12 buns

Number Of Ingredients 10

Ingredients

1 lb strong white flour
2 teaspoons salt
1/2 teaspoon grated nutmeg
1/2 ounce fresh yeast
2 ounces caster sugar
2 ounces melted butter
4 fluid ounces warm milk
1 ounce candied peel, chopped
1 teaspoon caraway seed
1 egg yolk, beaten

Steps:

Sift flour, sugar and nutmeg into a large bowl.
Cream the yeast with the sugar, stir into the warm milk and melted butter until blended.
Pour in dry ingredients, caraway seeds and peel.
Mix well, turn out on floured surface.
Knead until smooth and elastic, place dough in lightly oiled bowl.
Cover with a clean tea towel and rise until doubled.
Knock back the doug annd knead for a few minutes.
Shape into 12 round buns and place on greased baking tray.
Cover and leave to prove and rise, about 25 minutes.
Set oven to 425 or Mark 7.
Brush buns lightly with beaten egg yolk, bake for 10 to 15 minutes until golden.
Cool on wire rack.

Nutrition Facts : Calories 210.4, Fat 5, SaturatedFat 2.9, Cholesterol 27.3, Sodium 423.9, Carbohydrate 36.4, Fiber 1.2, Sugar 6.8, Protein 4.6

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