London Buns Recipe

Summary

Preparation Time1 Hr 0 MinCooking Time30 Min
Ready In1 Hr 30 MinDifficulty LevelMedium
Health IndexJust EnjoyServings12
CuisineCourse
Main Ingredient

Ingredients

 Fresh yeast/1 level tablespoon dried yeast1 Ounce (25 Grams Fresh One)
 Warm milk1⁄4 Pint (1 1/2 Deciliter)
 Warm water1⁄4 Pint (1 1/2 Deciliter, Less 4 Tablespoon)
 Castor sugar1 Teaspoon (Leveled)
 Strong plain flour1 Pound (450 Grams)
 Mixed spice1⁄2 Teaspoon (Leveled)
 Salt1 Teaspoon (Leveled)
 Castor sugar2 Ounce (50 Grams)
 Currants4 Ounce (100 Grams)
 Mixed peel2 Ounce, chopped (50 Grams)
 Melted butter2 Ounce (50 Grams)
 Egg1
For the glaze
 Water4 Tablespoon

Nutrition Facts

Serving size

Calories 215 Calories from Fat 46

% Daily Value*

Total Fat 5 g8%

Saturated Fat 2.9 g14.5%

Trans Fat 0 g

Cholesterol 28.8 mg

Sodium 109.3 mg4.6%

Total Carbohydrates 38 g12.8%

Dietary Fiber 2 g8%

Sugars 6.5 g

Protein 4 g7.1%

Vitamin A 3.1% Vitamin C 16.6%

Calcium 2.9% Iron 2.3%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Preheat oven hot to 425°F, 220°C or Gas No. 7.

MAKING
2) Stir in fresh yeast with warm mixed milk and water, sugar and 4 oz (100 g) of the flour.
3) Let stand for about 20-30 minutes.
4) In the mixing basin add remaining flour, mixed spice and salt.
5) Mix sugar, currants and peel.
6) Add yeast mixture into the dry ingredients, melted butter and lightly mixed eggs.
7) Make into soft bowl and put in a clean bowl.
8) Put in a clean working surface and knead into a smooth dough for about 5 minutes.
9) With hands shape into a ball and keep in the basin.
10) Keep in a large polythene bag.
11) Set aside in room temperature for about 1-1 1/2 hours until the dough doubles.
12) Put in a clean working surface and flatten with palms of the hands.
13) Divide into twelve-fourteen equal parts and using hands shape into a bun.
14) Lightly flour the palm of the hand, place the buns in a clean surface and knock out hard at the beginning and then ease up.
15) Place buns on a lightly-floured baking sheet at some distance.
16) Keep in a greased polythene bag and set aside for about 30 minutes until the dough doubles.
17) Turn the risen dough out and put in oven. Bake for 20-30 minutes.
18) To prepare the glaze, in a saucepan measure sugar and water. Stir over low heat and boil.
19) Simmer for two minutes when still hot brush over the baked buns twice.
20) Let stand on a wire tray to cool.

SERVING
21) Break the buns apart and serve.
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