Bun recipes recipes
Our top 3 of 13 Bun recipes recipes
- 2oz (50g) Softened Butter
- 2oz (50g) caster sugar
- 2oz (50g) self-raising flour sifted
- a pinch baking powder
- 1 egg
- 1) Place all of the ingredients in a mixing bowl and mix for 2 minutes until thoroughly mixed.
- 2) If chocolate buns are being made add the appropriate amount of cocoa powder now.
- 3) Place the bun cases in the tray and fill 2/3 with mixture.
- 4) Bake in a pre-heated oven at gas mark 4 for 15 minutes.
- FOR THE BUNS
- 4 tsp. caster sugar
- 150g plain flour
- 0.5 tsp. sea salt flakes
- 1 x 7g sachet easy-blend dried yeast
- 3 large free-range eggs, lightly beaten
- 75g butter, slightly softened, cut into cubes, plus extra for greasing
- FOR THE SYRUP
- 500g caster sugar
- 1 orange, rind only, rind cut into 4 long strips
- 500 ml cold water
- 100g clear honey
- 4 tbsp. orange liqueur
- 0.5 tsp. orange-flower water (optional)
- whipped cream, to serve
- 1. Grease the wells of a 12-hole muffin tray with butter.
- 2. Mix together the sugar, flour, salt and yeast in a large bowl until well combined. Add half
- of the beaten eggs, then whisk using an electric whisk until the mixture is well combined and
- forms a sticky paste.
- 3. Gradually whisk in a little of the remaining beaten egg. When the egg is fully incorporated into the mixture, add 1-2 butter cubes and whisk in until fully incorporated into the mixture.
- 4. Whisk the remaining beaten egg and remaining butter cubes into the mixture in alternate turns, until the mixture comes together as a soft dough. Using a wooden spoon, beat the dough until smooth.
- 5. Divide the dough mixture equally among the wells in the prepared muffin tray. Set aside in a warm place for about an hour, or until the portions of dough have proved (ie. doubled in size and filled the wells in the tray).
- 6. Meanwhile, preheat the oven to 220C/425F/Gas 7.
- 7. When the dough has proved, bake the buns in the oven for 12-15 minutes, or until well risen and pale golden-brown. Set aside to cool on a wire rack.
- 8. Meanwhile, for the syrup, heat the sugar, orange rind and cold water in a pan over a low heat, stirring well. When the sugar has dissolved, bring the mixture to the boil and continue to boil for three minutes, or until the mixture has thickened and resembles syrup.
- 9. Remove the pan from the heat and stir in the honey, orange liqueur and orange-flower water, if using, until well combined. Set aside until cooled slightly.
- 10. Dip six of the buns into the cooled syrup and serve straightaway on serving plates with a spoonful of whipped cream.
- 11. Pack the remaining buns into a 1 litre/1Ã‚Â¾ pints sterilised jar. Pour in the remaining syrup and set aside for 20 minutes, then cover the jar and seal tightly. The buns can be kept in the fridge for up to one month.
- 1 Egg
- 2oz Margarine
- 3oz Castor sugar
- 4oz Self raising flour
- A little milk
- 1, beat the egg
- 2, cream the margarine and sugar until fluffy
- 3, add half the egg, half the flour, mix well and add the remaining egg,
- flour and 1 tablespoon of milk
- 4, place in grassed bun tins,
- 5, bake at Gas 6, for 15 to 16 minutes until firm