London Buns Recipes

LONDON BUNS

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.

BATH BUNS

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.

ENGLISH BATTER BUNS

Steps:

• In a large bowl, dissolve yeast in warm milk. Add the shortening, sugar, salt, eggs and 2 cups flour; beat on medium speed 3 minutes. Stir in remaining flour until smooth. Cover and let rise in a warm place until doubled, about 30 minutes., Stir batter vigorously for 25 strokes (dough will be slightly sticky). Spoon into 12 greased muffin cups. Tap pans to settle the batter. Cover and let rise until batter reaches tops of cups, about 20 minutes. Meanwhile, preheat oven to 400°., Bake 10-15 minutes or until golden brown. Brush with butter.

TASTY BUNS

Steps:

• Stir together 2 cups flour and the yeast. In a separate bowl, heat milk, water, oil, sugar and salt to lukewarm in microwave. Add all at once to the flour mixture, and beat until smooth, about 3 minutes.
• Mix in enough flour to make a soft dough, 2 to 3 cups. Mix well. Dust a flat surface with flour, turn dough out onto floured surface, and let rest under bowl for about 10 minutes.
• Shape dough into 12 slightly flat balls, and place on greased baking sheet to rise until doubled in size.
• Bake in a preheated 400 degrees F (200 degrees C) oven for 12 to 15 minutes.

BATTER BUNS

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• Stir in shortening, sugar, salt and 2 cups flour; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Scrape sides of bowl, cover and let rise until doubled in size, about 1 hour.
• Grease 12 muffin cups. Spoon in batter until cups are half full. Let rise in warm place until batter reaches top of the cup, about 20 to 30 minutes.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake in preheated oven for 10 to 15 minutes. Remove from pans and brush tops with melted butter.