Old-fashioned penny buns

Old-fashioned penny buns

By
From
Baking
Makes
15
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
750g plain flour, sifted
1/2 teaspoon salt
15g compressed yeast
or 7g dry yeast
1/2 cup sugar, plus 1/2 teaspoon
2 1/4 cups lukewarm milk
90g butter
1 egg, beaten
1/2 cup currants

Glaze

Quantity Ingredient
55g sugar
1/2 cup water

Method

  1. If using dry yeast, place 2 1/2 cups of the flour, the salt and the yeast in a large bowl. Stir in about 1/2 cup of the milk until dissolved. Mix to a soft dough, using a little more milk if necessary, and beat well. Put in a greased bowl, cover with a damp tea towel and set aside to rise for 30–40 minutes.
  2. If using compressed yeast, cream the yeast with the 1/2 teaspoon sugar in a small bowl. Stir in about 1/2 cup of the milk until dissolved. Make a well in the flour and pour in the yeast mixture. Mix to a soft dough, using a little more milk if necessary, and beat well. Put in a greased bowl, cover with damp tea towel and set aside to rise for 30–40 minutes.
  3. Warm the remaining milk and melt the butter in it. Allow to cool to lukewarm, then add the egg. Stir into the risen flour mixture together with the currants, the remaining flour and sugar. Beat well, then cover the bowl with lightly oiled plastic wrap and a clean tea towel. Set aside to rise in a warm place for about 1 1/2 hours or until doubled in bulk. Turn onto a floured work surface, punch your fist into the dough and knead lightly. Shape pieces of dough into small buns and place on a greased baking tray so the buns are just touching each other. Cover loosely with a cloth and allow to rise for 15 minutes.
  4. Preheat the oven to 200°C.
  5. Bake the buns for 15–20 minutes, or until golden.
  6. Meanwhile, to make the glaze, put the sugar and water in a small saucepan and heat gently, stirring until the sugar dissolves. Increase the heat and boil for 3 minutes, without stirring. Remove the buns from the oven, brush with glaze and replace in the hot oven for about 30 seconds to dry the glaze. Serve warm from the oven, with or without butter; or cold, sliced and spread with butter, or toasted with butter.
Tags:
baking
bakery
margaret
fulton
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again