From British Baking, Peyton & Byrne
Made with the sweet bun dough recipe below, these have a pillowy texture and should be served with lots of butter and runny honey. They make a great alternative to croissants and the dough can be prepared the night before, ready for baking in the morning.
Ingredients
Makes 12 buns
Sweet bun dough (recipe below)
1 egg, beaten
100g/4oz runny honey, plus extra for serving
Method
Line a baking tray with baking paper. Make up the sweet bun dough according to the recipe.
Flatten the sweet bun dough with your hands and then cut into 12 equal-sized squares or rectangles. Take one square or rectangle and using your hands gather up the corners and pinch them together in the middle. Now turn the bun over, seam side down, then cup a hand around the bun and gently drag it along the work surface towards you, keeping the seam underneath, as the ball tightens and forms a perfectly round bun. Repeat this with the remaining pieces of dough.
Place the buns on the prepared baking tray, cover them loosely with a clean tea towel and leave for 30 minutes until the buns have doubled in bulk.
Preheat the oven to 200C/400F/Gas 6. When the buns have doubled in bulk, brush them with the beaten egg and place in the oven. Bake for 15-20 minutes until they are golden. Remove from the oven and brush immediately with honey. Serve the buns warm. Eat by cracking open and slathering with butter and more honey.
