London Bun

London Bun


2 people made this

I love a London bun sliced and with some fresh butter. I had always bought them from the bakery until I came upon this recipe that works every time.

Serves: 10 

  • Bun
  • 2 (7g) packets of dry yeast
  • 2 tablespoons caster sugar
  • 2 tablespoons honey
  • 1 cup warm milk
  • 4 cups plain flour
  • 80g butter
  • 1/2 cup warm water
  • 1 teaspoon vanilla essence
  • 1 egg, lightly whisked
  • 1 cup mixed dried fruit
  • 1/2 cup coconut
  • Glaze
  • 1/4 cup apricot jam
  • 2 teaspoons water
  • Icing
  • 1 cup icing sugar
  • 20g butter
  • 2 teaspoons water

Preparation:25min  ›  Cook:25min  ›  Extra time:1hour30min rising  ›  Ready in:2hours20min 

  1. Combine the yeast, sugar, honey and milk then whisk until the yeast is dissolved. Cover bowl and stand in a warm place about 10 minutes or until the mixture is frothy.
  2. Sift the flour into a bowl then rub in the butter. Stir in the yeast mixture, water, vanilla, egg and mixed fruit, lightly kneading until dough has doubled in size.
  3. Turn the dough onto a floured surface and knead for 5 minutes or until smooth. Divide into 2 equal portions then knead gently into 2 round buns. Place the buns on a greased tray about 5cm apart and cover with plastic wrap. Stand in a warm place for about 10 minutes or until buns are well risen.
  4. In a microwave proof bowl combine the jam and water until the jam is soft and can be well combined with the water.
  5. Bake the London buns for 25 minutes in a preheated oven at 180 degrees C.
  6. When the buns are cooked transfer them to a cooling rack and immediately brush with the glaze and leave to cool.
  7. Sift the icing into a small heatproof bowl then stir in the melted butter and enough water to make a thick paste. Place the bowl in a larger bowl of hot water until the icing thins out and becomes spreadable. Spread the icing on the buns and sprinkle with coconut.

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