Bread & Yeast Recipes > Spiced Buns

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.


1 tablespoon dried yeast
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)


- 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.