You are here

London Buns

Holiday.Cook's picture
Ingredients
  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
Directions

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

Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread

Rate It

Your rating: None
4.01
Average: 4 (15 votes)