Cake & Cookie Recipes > NAAFI Swiss Buns

How to make NAAFI Swiss buns:
This month we have a slightly more luxurious recipe from the NAAFI. These yeast buns are light, moist and coated in lemon flavoured icing. They didn't use sprinkles during the war but we added some just for fun! Although they take a bit of preparation you can make plenty in one go and they should keep for a few days if kept in an airtight container.

Ingredients (to make 14)

Swiss Buns
1lb plain flour
2oz margarine (we used butter)
2oz granulated sugar
3/4oz fresh yeast (we uses sachet bread yeast)
1/2 oz tinned milk
egg yellow food colouring (optional)
1/2 oz salt (we used just a pinch)
1/2 pint warm water (we used enough water to make a dough)

for the icing:

icing sugar
essence of lemon
sprinkles (optional)
(see measure conversions for more information)


- Put the flour and salt into a large warm bowl.
- Rub in the margarine or butter.
- Add the sachet of bread yeast according to instructions on packet.
- Add the yellow food colouring if required.
- Add enough water to the flour to make a firm dough.
- Beat the dough with your hands.
- Cover the dough with a clean cloth and put to rise for one hour.
- Knead well.
- Divide into equal bun sized pieces.
- Roll into fingers and flatten on top.
- Put to rise for 15 minutes.
- Bake in an hot oven for about 20 minutes.
- Cool and ice with water icing flavoured with lemon essence.