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London Buns

Holiday.Cook's picture
  Sifted all purpose flour 4 Cup (64 tbs)
  Sugar 13 Teaspoon (1/4 Cup Plus 1 Teaspoon)
  Compressed yeast/1 tablespoon active dry yeast 1 Ounce (1 Cake)
  Milk and water 1 Cup (16 tbs), mixed (Warm)
  Salt 1 Teaspoon
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Currants 2⁄3 Cup (10.67 tbs)
  Caraway seeds 1⁄2 Teaspoon
  Grated nutmeg 1⁄2 Teaspoon

Prepare and rise the dough as for Sweet Bread (Standard Method) adding the currants, caraway seeds (if used) and nutmeg to the dry ingredients.
Divide the risen and punched down dough into 12 equal pieces.
Shape each piece into an oval bun and place well apart on greased baking sheets.
Cover and let rise until doubled in size.
Bake toward the top of a moderately hot oven (375°F) for 15-20 minutes.
Transfer to a cake rack and brush the hot buns with awet brush dipped in honey orwith asugarglaze.
Leave to cool.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2649 Calories from Fat 462

% Daily Value*

Total Fat 53 g81.4%

Saturated Fat 30.7 g153.4%

Trans Fat 0 g

Cholesterol 125.6 mg41.9%

Sodium 2084.8 mg86.9%

Total Carbohydrates 476 g158.8%

Dietary Fiber 20.5 g81.9%

Sugars 84.4 g

Protein 64 g128.2%

Vitamin A 29.3% Vitamin C 55.9%

Calcium 42.8% Iron 141.5%

*Based on a 2000 Calorie diet

London Buns Recipe