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|Main ingredients||Yeast dough, currants, icing|
|Cookbook: London bun Media: London bun|
A London Bun is a small, sweet, raised white wheatflour buns of variable composition and shape, glazed. Sometimes enriched with egg and milk and often flavoured with candied peel. A development of the Bath Bun.
LONDON BUNS. Three cups flour, one-hail cup butter, three eggs, on cup of milk, pinch of salt, five tablespoonfuls sugar, two teaspoonfuls baking powder, two tablespoonfuls candied peel (orange, lemon, citron etc.), grated rind of one-half lemon, grated rind of one-half, orange. Mix flour, salt, sugar and baking powder together, and sift three times; rub in the butter with the tips of the fingers, add the well-beat-en eggs, saving out one tablespoonful of egg to paint the buns with. Add the Milk slowly, cutting it in with a knife, then add the candied peel, cut in small pieces and well floured, also the grated lemon and orange rind. Mix well, place In well-buttered tins. Add one teaspoonful cold milk to the one tablespoonful egg saved from the buns, and paint them over well. Bake-in hot oven one-quarter hour; this quantity will make fifteen buns. Serve hot.
Formerly a popular tea time bun it is now somewhat neglected. Its nearest still popular equivalent is the Bath bun. Neither should be confused with the finger bun, an elongated bun topped with white icing sugar, optionally with shredded or finely chopped coconut, and available with or without fruit (currants/sultanas). The finger bun is a popular lunchtime staple amongst Australian school children and with many bun aficiandos.
- Davidson, Alan. Oxford Companion to Food (1999), "Bun". p. 114, ISBN 0-19-211579-0
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