Bread & Yeast Recipes > Spiced Buns
1 tablespoon sugar
1/4 pint warm milk
3/4 cup butter
4 cups strong plain flour
12 tablespoons currants
1 tablespoon caraway seeds
1 tablespoon honey
(see measure conversions for more information)
- Rub the butter into the flour and mix in the currants and caraway seeds.
- Knead until the dough is pliable and no longer sticky.
- Cover and leave to rise until doubled in size and springy to the touch.
- Knead gently, shape into rolls and place them on a greased baking sheet.
- Cover and leave to prove for 1 hour.
- Bake in a preheated oven at 230oC/450oF/gas mark 8 for about 15 minutes.
- Brush the warm buns with honey.
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Comment Script
How to make spiced buns:
A traditional yeast bun with the addition of caraway seed which though once very popular is not often found in modern baking.
Ingredients
1 tablespoon dried yeast1 tablespoon sugar
1/4 pint warm milk
3/4 cup butter
4 cups strong plain flour
12 tablespoons currants
1 tablespoon caraway seeds
1 tablespoon honey
(see measure conversions for more information)
Method
- Mix the yeast, sugar and milk and leave in a warm place for 10 minutes until frothy.- Rub the butter into the flour and mix in the currants and caraway seeds.
- Knead until the dough is pliable and no longer sticky.
- Cover and leave to rise until doubled in size and springy to the touch.
- Knead gently, shape into rolls and place them on a greased baking sheet.
- Cover and leave to prove for 1 hour.
- Bake in a preheated oven at 230oC/450oF/gas mark 8 for about 15 minutes.
- Brush the warm buns with honey.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Bread & Yeast Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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