London Buns
Indulge in the timeless charm of London Buns, a delightful treat that's soft, slightly sweet, and studded with juicy bursts of currants or raisins. Perfect for a cozy afternoon tea or a gentle start to your morning, these golden buns feature a fluffy yeast dough enriched with milk, butter, and eggs, creating a tender crumb with every bite. Sprinkled with a glistening layer of pearl or granulated sugar, their tops offer just the right touch of crunch and sweetness. With a hands-on kneading process and two rises to ensure a perfectly airy texture, these homemade buns are the essence of comfort baking. Serve them warm for the ultimate indulgence, and watch them disappear in no time!
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Recipe Information
Ingredients
- 350 g Plain flour
- 50 g Caster sugar
- 7 g Dried yeast
- 200 ml Whole milk
- 50 g Unsalted butter
- 2 large Eggs
- 1 tsp Salt
- 80 g Currants or raisins
- 2 tbsp Pearl sugar or granulated sugar
Instructions
Heat the milk in a small saucepan over low heat until it is warm but not hot (around 40°C/105°F). Remove from the heat and stir in the yeast. Let it sit for 5-10 minutes until foamy.
In a large mixing bowl, whisk together the flour, caster sugar, and salt.
Melt the butter in a small saucepan or microwave and let it cool slightly. Lightly beat one of the eggs in a separate bowl.
Make a well in the center of the dry ingredients and pour in the yeast mixture, melted butter, and beaten egg. Mix with a wooden spoon or your hands until a sticky dough forms.
Turn the dough out onto a floured surface and knead for 8-10 minutes until smooth and elastic. Add a sprinkle of flour as needed to prevent sticking, but avoid incorporating too much.
Flatten the dough slightly and scatter the currants or raisins over the surface. Fold the dough over and knead for 2 more minutes to evenly incorporate the dried fruit.
Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Preheat the oven to 200°C (180°C fan/400°F) and line a baking tray with parchment paper.
Punch down the risen dough and divide it into 8 equal pieces. Shape each piece into a round bun and place them on the prepared tray, leaving some space between each bun. Cover loosely with a towel and let them rise again for 20-30 minutes until slightly puffed.
Lightly beat the second egg and brush it over the tops of the buns for a glossy finish. Sprinkle with pearl or granulated sugar.
Bake in the preheated oven for 18-20 minutes, or until golden brown and hollow-sounding when tapped on the bottom.
Allow the buns to cool slightly on a wire rack before serving. They are best enjoyed warm or at room temperature.
Nutrition Facts
Calories |
2450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.7 g | 80% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 508 mg | 169% | |
| Sodium | 2608 mg | 113% | |
| Total Carbohydrate | 415.3 g | 151% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 140.1 g | ||
| Protein | 61.9 g | 124% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 451 mg | 35% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 1618 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
