Archive for April, 2011

Non-denominational buns

Non-denominational buns


30 gms of fresh yeast (we use our sourdough starter, approx 200gms)

90 gms sugar

300 mls milk

500 gms of plain flour

1 tsp salt

60 butter (melted)

1 egg

dried fruit ans spice (as you like it)



Cream yeast and one tsp of the sugar. Add half a cup of warm milk, mix well and leave in a warm place for  one  hour. Sift flour, salt and spice.  Add to yeast mixture with remaining milk, sugar and beaten egg. Add fruit and knead until not sticky (or at least less sticky). Cover with oiled plastic wrap (or shower cap) and leave in a warm spot to prove. The typical phrase here is, ‘the dough should roughly double in size’. However, a super fruit-filled dough will not rise as much. Cut dough into 12 pieces and shape into buns. Cover again with plastic wrap and leave to prove in a warm place till roughly one and a half to two times the size.  Glaze with milk and bake at 180 C to 25 – 30 mins. Buns are ready when springy to touch. Take out of the oven and glaze with marmalade. Leave to cool.

If using sourdough. Add a little more of the sugar initially, the warm milk and a two tbs of the flour. ix well and leave in a warm place to prove for four – six hours. Then go on as above. It is important to let the sourdough prove before adding the spice as cinnamon’s antimicrobial properties will inhibit the wild yeast and the dough will not rise.


20/04/2011 at 1:58 am Leave a comment


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