BELVOIR CASTLE BUNS
Yeast based buns with a filling of dried fruit, named after Belvoir Castle in Leicestershire, the family seat of the Dukes of Rutland.
Provided by MarieRynr
Categories Yeast Breads
Time 2h10m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Sift the flour and salt together into a bowl, then rub in the butter.
- Cream the yeast into the sugar, then add the milk and water. Leave until frothy, then blend into the flour mixture, together with half the dried fruit and peel.
- Turn out on to a lightly floured surface and knead until the dough is smooth and elastic.
- Place in a clean bowl, cover and put in a warm place until the dough has risen and doubled in bulk.
- Knead again, lightly, for 1 minute, then roll out into a square, approximately 1/2 inch thick. Sprinkle on the remaining fruit and roll up like a Swiss Roll.
- Cut into 12 pieces, each about 1 inch thick and lay flat on a well greased baking sheet. cover with a clean teatowel and leave to prove for about 30 minutes.
- Set oven to 425*F of Mark 7. Brush the buns with a little milk and sprinkle with the extra sugar.
- Bake for 10 to 15 minutes, until golden brown.
- Cool on a wire rack.
Nutrition Facts : Calories 218.3, Fat 4.4, SaturatedFat 2.6, Cholesterol 10.9, Sodium 224.7, Carbohydrate 40.2, Fiber 1.6, Sugar 10.3, Protein 4.4
ONION BUNS
Why bake your own sandwich buns? Because homemade is SO much better than store-bought. These soft, golden buns feature a subtle spiral of dried onion, giving them incredible aroma and marvelous flavor. They're perfect for all kinds of sandwiches-and hamburgers, of course.
Provided by Annacia
Categories Yeast Breads
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- DOUGH:
- Combine all of the dough ingredients, and mix and knead them-by hand, mixer, or bread machine-to make a soft, somewhat tacky dough.
- Place the dough in a lightly greased bowl or other container large enough to allow it to at least double in bulk, cover, and let it rise for about 60 to 70 minutes, till it's just about doubled.
- Transfer the dough to a lightly greased work surface, and pat/roll it into a 12" x 17" rectangle.
- Sprinkle the dough with the minced onion, and pat/press it into the surface gently.
- Starting with a short (12") end, roll the dough into a log, sealing the ends and side seam.
- Cut the log into eight slices.
- Place the buns on a lightly greased or parchment-lined baking sheet.
- Flatten the buns till they're about 3" wide.
- Cover them, and allow them to rise till they're very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 375°F.
- Uncover the buns, brush them with the beaten egg white/water, and sprinkle with seeds, if desired.
- Bake the buns for 20 to 25 minutes, until they're golden brown and feel set when you poke them.
- Remove them from the oven, and cool on a rack. When completely cool, wrap in plastic, and store at room temperature.
- *Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.
Nutrition Facts : Calories 266.3, Fat 4.1, SaturatedFat 2.1, Cholesterol 30.9, Sodium 407.7, Carbohydrate 49, Fiber 2.1, Sugar 5.6, Protein 7.7
BELGIAN BUNS
This is a recipe someone on the British site was looking for. I found it on Delia Smith's messageboard. I haven't tried it. And I've no idea how long it takes to make.
Provided by Sherrie-pie
Categories Dessert
Time 20m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Heat milk with 3oz of fat till it is just melted.
- Cream the yeast with 3oz sugar.
- Add to milk.
- Sieve flour into a large bowl.
- Make a well in centre.
- Beat in the eggs and yeast.
- mix to a soft dough.
- Cover with a damp cloth and put in a warm place for 1 1/2 to 2 hours till doubled in size.
- Turn on to a floured surface and knead well.
- Roll into oblong about 16 x 12 inches.
- Melt reminaing fat and brush over dough, sprinkle with dried fruit and remaining sugar.
- Roll dough up tightly and cut into about 16 slices.
- Put onto a baking sheet for another 20- 30 minutes.
- Bake at 450F for about 20 minutes.
- Keep an eye on them.
- When cold, ice with white water icing and pop cherry in midde.
Nutrition Facts : Calories 221.2, Fat 7.3, SaturatedFat 1.8, Cholesterol 25.4, Sodium 85.2, Carbohydrate 34.2, Fiber 1.6, Sugar 10.8, Protein 5.2
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