**Sultana Buns: A Sweet and Fruity Treat**
Sultana buns are a classic British teatime treat, enjoyed by people of all ages. These soft and fluffy buns are filled with plump, juicy sultanas, giving them a sweet and fruity flavor. They are perfect for a quick breakfast, a packed lunch, or an afternoon snack. This article presents two delicious recipes for sultana buns: a traditional recipe using fresh yeast, and a more convenient recipe using instant yeast. Both recipes result in light and airy buns with a generous filling of sultanas. You'll also find tips for shaping and baking the buns, ensuring perfect results every time. Whether you're a seasoned baker or a beginner, you're sure to love these sultana buns.
SULTANA CAKE
Steps:
- Pre-heat your oven to 170°c (150°c for fan assisted oven or Gas Mark 4) and line a 2lb loaf tin with greaseproof paper. Set aside.
- In a large bowl, cream together the margarine/butter and sugar until light and fluffy.
- Add the eggs one at time, ensuring they are mixed through before adding the next. Add the lemon extract.
- Sift in the flour and gently fold to create a batter. Add the sultanas and mix to ensure they are evenly distributed.
- Transfer the batter to your pre-lined tin and bake in your pre-heated oven for about one hour until risen, golden and a skewer inserted comes out clean.
- Leave to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
SULTANA BUN
A traditional New Year Scottish cake. To make cherry bun,replace the sultanas with 1 pound of halved and washed(then dried on a tea-towel)glace cherries.
Provided by Alan Kirk
Categories Lunch/Snacks
Time 4h
Yield 1 cake
Number Of Ingredients 6
Steps:
- Cream the margarine and sugar.Beat in the eggs one at a time.
- Sift the two flours and mix with the sultanas.(This will prevent the sultanas from sinking to the bottom of the cake mix).
- Add to the mixture and stir until smooth.
- Grease a 6 inch square cake tin and line with greaseproof paper.Grease this and coat with plain flour.
- Pour in the cake mixture and spread evenly.
- Line the outside of the tin with brown paper and tie with string.Put a brown paper lid on top(with holes cut in to allow steam to escape).This will prevent the cake from burning.
- Bake in a pre-heated oven,325deg F.,for 2.5 - 3 hours,until a skewer comes out clean.An experienced cook can listen to the cake and it will tell you when it is done(no gurgling sound).
- Once cooked,leave in the tin for 5 minutes before cooling on a wire rack.
- Cut into slices and serve.
Nutrition Facts : Calories 5831.8, Fat 218.6, SaturatedFat 42.4, Cholesterol 1269, Sodium 3340.7, Carbohydrate 908.9, Fiber 29.4, Sugar 498.7, Protein 98
APPLE & SULTANA BUNS
Make and share this Apple & Sultana Buns recipe from Food.com.
Provided by Pink Penguin
Categories Dessert
Time 35m
Yield 12 buns
Number Of Ingredients 10
Steps:
- Preheat the oven to 200c/gas6.
- Sift the flour, cinnamon & baking powder into a bowl. Make a well in the centre & add all the remaining ingredients expect the walnuts. Mix throughly.
- Arrange 12 case in a muffin tin, then divide the mixture between them & sprinkle walnuts over each one.
- Place in the oven & bake for 18-20 minutes until golden brown & firm in the middle.
- Remove & turn out on to a wire rack. Serve whilst still warm.
Nutrition Facts : Calories 187.8, Fat 5.3, SaturatedFat 0.7, Cholesterol 15.5, Sodium 39.9, Carbohydrate 32.9, Fiber 1.7, Sugar 13.4, Protein 3.4
BELGIAN BUNS
Indulge in these moreish Belgian buns as an afternoon treat with a cup of tea. They're filled with lemon curd and topped with icing and a glacé cherry
Provided by Liberty Mendez
Categories Afternoon tea, Treat
Time 1h5m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Mix the flour, yeast, caster sugar and 1 tsp sea salt in a large bowl. Make a well in the centre and pour in the warm milk, beaten egg and melted butter. Mix well a soft dough forms. If it feels dry, add a bit of warm water, if it feels too sticky and wet, add 1 tbsp flour.
- Dust a work surface with flour and tip the mixture onto it. Knead the dough until it feels smooth and elastic. Shape into a ball and put in a large, lightly floured bowl. Cover and leave to rise in a warm place for 1 hr or until doubled in size. Or, leave to prove in the fridge overnight, removing 45 mins before continuing.
- Line a large baking tray with non-stick baking paper. Lightly dust a work surface and roll out the dough to 30 x 45cm. Evenly spread the lemon curd over the dough and sprinkle with the sultanas. Roll the dough up lengthways from the shortest side, like a Swiss roll, to form a log. Cut into 12 equal sized buns with a sharp knife, egg-washing the loose end of the pastry and pressing it down, so it doesn't unravel. Arrange, spread apart, on the prepared baking tray, cover, and leave to prove for 45 mins until doubled in size.
- Heat the oven to 200C/180C fan/gas 6. Brush the buns with a little egg wash. Bake for 10 mins, then reduce the temperature to 180C/160C fan/gas 4 and cook for a further 10 mins. Leave to cool.
- Meanwhile, sieve the icing sugar and mix with 3 tbsp water until a thick, white icing forms. Spread the icing on top of the buns with the back of a spoon, then put a cherry in the middle of each one.
Nutrition Facts : Calories 363 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 39 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
Tips:
- Activate the yeast properly: To ensure the buns rise properly, it's crucial to activate the yeast correctly. Lukewarm milk (around 110°F/43°C) is ideal for activating dry active yeast. If the milk is too hot, it can kill the yeast, while if it's too cold, the yeast won't activate properly.
- Let the dough rise in a warm place: Once the dough has been mixed, it needs to rise in a warm place for about an hour or until it has doubled in size. This allows the yeast to produce carbon dioxide, which will create air pockets in the dough and give the buns their characteristic light and fluffy texture.
- Don't overwork the dough: Overworking the dough can result in tough, dense buns. Mix the dough just until the ingredients are well combined and avoid kneading it excessively.
- Don't overcrowd the baking sheet: When placing the buns on the baking sheet, leave enough space between them so that they have room to expand during baking.
- Bake the buns until golden brown: The buns should be baked until they are golden brown on top. This indicates that they are cooked through and have developed a crispy exterior.
Conclusion:
Sultana buns are a delicious and versatile treat that can be enjoyed for breakfast, lunch, or as a snack. They are easy to make and can be customized with different fillings and toppings to suit your taste. Whether you prefer classic sultana buns, or you want to try something new like chocolate chip or cinnamon sugar buns, this recipe provides a great base for experimentation. So gather your ingredients, preheat your oven, and get ready to indulge in the delightful aroma and taste of freshly baked sultana buns.
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