Yeast Buns

This recipe, which belonged to my grandmother, is basically the same as my saffron bun recipe. Light and almost sponge like, it is very different from Saffron or Yeast Cakes, which have a higher fat content and a lower yeast content.

To make 12 buns:

 [why make 12? They freeze like a dream and the same amount of work goes into making double or triple]. To defrost just pop one in the microwave for a minute or so. Perfect.

In a small measuring jug filled with 9 fl oz of warm water and a teaspoon of sugar, crumble in 1 oz of fresh yeast and wait until it starts working.

If you are using dried active yeast - 1 sachet. Just whisk it into the water and sugar and wait.

1 lb of strong plain flour

2 oz lard

2 oz butter

pinch of salt.

Rub the fat into the flour until it has completely disappeared. Then add:

3 or 4 oz of castor sugar. This is to taste

Sultanas. The plumper and juicier the better. I have not given you a quantity, you may add however many you like, but please do not be too sparing.

Add the liquid to the flour mix and bring together, first with a knife and then your hands, then transfer to a floured surface and gently knead until smooth. Allow to rise in a warm corner until about double in size, then re knead, knocking out the air and cut into 12 and shape the buns, working the edges underneath. Put to rise once more for half an hour. 

Turn the oven to 180 deg C and bake for approx 20 mins. Yum Yum

Freeze in bags of 5 or 6 as soon as they are cold.