London Bun
2 hours 20 minutes
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.
12 people made this
Ingredients
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
Directions
Preparation:25min ›
Cook:25min ›
Extra time:1hour30min rising ›
Ready in:2hours20min
- 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.
- 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.
- 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.
- In a microwave proof bowl combine the jam and water until the jam is soft and can be well combined with the water.
- Bake the London buns for 25 minutes in a preheated oven at 180 degrees C.
- When the buns are cooked transfer them to a cooling rack and immediately brush with the glaze and leave to cool.
- 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.
