London Buns

"This is an old, old, old recipe. I have tried to update it as much as possible. (I really don't know what "strong" flour is, though?) Prep time includes time for rising. Provenance: PRACTICAL BAKER! CONFECTIONERY, AND PASTRYCOOK, SCARBOROUGH Second Edition, with Additional Recipes. LONDON CROSBY LOCKWOOD AND SON 7, STATIONERS' HALL COURT, LUDGATE HILL 1890 [All rights reserved.]"
 
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Ready In:
2hrs 15mins
Ingredients:
10
Yields:
12 buns
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ingredients

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directions

  • 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.

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Reviews

  1. I felt that this recipe was one in which the flour amount was fixed, but the chef needed to add an appropriate (unspecified) amount of warm water to make a kneadable dough. While I was aiming at just the right amount of water for the 1 lb flour (BTW "strong" flour means bread flour), I got the dough too wet, and had to add more flour. Although I increased the flour by almost one quarter, I did not think to increase the other ingredients, especially the spice, sugar and orange peel. As a result, the buns I made are somewhat lacking in flavor. For this reason I am not assigning stars. I also added a little water to the egg yolk for the glaze, and glazed some of the rolls. I found that I prefer the ones I left without a glaze. All together, I used 3/4 cup warm water and 3 1/2 oz more flour. The buns rose well and are light and tender. I also sprinkled some of the rolls with sugar, to add some sweetness. Thank you for posting this recipe. It's interesting.
     
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RECIPE SUBMITTED BY

<p>Mother of 4, grandmother of 3.... <br /> <br />One of my favorite authors is Kipling, he had a way with words... <br />...when the moon gets up and night comes, he is the Cat that walks by himself, and all places are alike to him.... <br />Rudyard Kipling</p>
 
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