Floury baps

Floury baps

By
From
Baking
Makes
12
Photographer
Vanessa Levis

These soft floury baps are Scottish, and a great breakfast bun. Early deliveries were made through villages, with the baker’s carter calling out ‘Baps!’, and the children were often sent out to buy them.

Ingredients

Quantity Ingredient
600g flour
1 teaspoon salt
3/4 cup milk
1/2 cup water
60g butter
15g compressed yeast
or 7g dry yeast
1 teaspoon sugar
a little extra milk and flour

Method

  1. Sift the flour with the salt into a bowl.
  2. Heat the milk and water together to blood heat; add the butter and remove from the heat when the butter has melted.
  3. If using compressed yeast, cream the yeast with the sugar in a small bowl and stir into the warm liquid. If you are using dry yeast, mix it with the flour.
  4. Make a well in the centre of the flour and pour in the yeast mixture. If you are using dry yeast, add the milk at this stage. Stir in a little flour from the sides until the yeast mixture is the consistency of a thick batter. Cover with a folded cloth and place in a warm spot.
  5. When the yeast mixture has doubled, and bubbles have formed, mix in the remaining flour. Turn the dough onto a floured work surface and knead for about 5 minutes or until smooth. Place in a clean, greased bowl and turn over so the top surface is also lightly greased. Cover with greased plastic wrap and leave in a warm place for 2 hours or until doubled in bulk.
  6. Knock down and turn out onto a floured board. Knead lightly, divide into 12 pieces and shape each into a ball. Place the balls of dough on a greased baking tray. Cover and allow to rise in a warm place for 20 minutes.
  7. Preheat the oven to 200°C.
  8. Brush the risen baps with a little milk and sprinkle lightly with flour. Bake for 15–20 minutes or until very pale golden.
Tags:
baking
bakery
margaret
fulton
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