London Buns Food

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LONDON BUNS



London Buns image

This is an old, old, old recipe. I have tried to update it as much as possible. (I really don't know what "strong" flour is, though?) Prep time includes time for rising. Provenance: PRACTICAL BAKER! CONFECTIONERY, AND PASTRYCOOK, SCARBOROUGH Second Edition, with Additional Recipes. LONDON CROSBY LOCKWOOD AND SON 7, STATIONERS' HALL COURT, LUDGATE HILL 1890 [All rights reserved.]

Provided by Queen Dragon Mom

Categories     European

Time 2h15m

Yield 12 buns

Number Of Ingredients 10

1 lb strong white flour
2 teaspoons salt
1/2 teaspoon grated nutmeg
1/2 ounce fresh yeast
2 ounces caster sugar
2 ounces melted butter
4 fluid ounces warm milk
1 ounce candied peel, chopped
1 teaspoon caraway seed
1 egg yolk, beaten

Steps:

  • Sift flour, sugar and nutmeg into a large bowl.
  • Cream the yeast with the sugar, stir into the warm milk and melted butter until blended.
  • Pour in dry ingredients, caraway seeds and peel.
  • Mix well, turn out on floured surface.
  • Knead until smooth and elastic, place dough in lightly oiled bowl.
  • Cover with a clean tea towel and rise until doubled.
  • Knock back the doug annd knead for a few minutes.
  • Shape into 12 round buns and place on greased baking tray.
  • Cover and leave to prove and rise, about 25 minutes.
  • Set oven to 425 or Mark 7.
  • Brush buns lightly with beaten egg yolk, bake for 10 to 15 minutes until golden.
  • Cool on wire rack.

Nutrition Facts : Calories 210.4, Fat 5, SaturatedFat 2.9, Cholesterol 27.3, Sodium 423.9, Carbohydrate 36.4, Fiber 1.2, Sugar 6.8, Protein 4.6

LONDON BARS



London Bars image

Welcome to one of my adopted recipes. I have yet to make this, but I hear it is good, yet needs a tweak or two, based on a very helpful reviewer. When I do make it, I may try adding the pecans to the crust and sprinkling a few on top of the meringue for a garnish.***ADOPTED AGAIN***

Provided by mydesigirl

Categories     Bar Cookie

Time 1h40m

Yield 72 serving(s)

Number Of Ingredients 7

3/4 cup butter or 3/4 cup margarine, softened
1 1/4 cups sugar, divided
4 large eggs, separated
2 1/2 cups all-purpose flour
12 ounces raspberry preserves
1 teaspoon vanilla extract
1/2 cup pecans, chopped

Steps:

  • Cream butter in a large mixing bowl; gradually add 1/4 cup sugar, beating until light and fluffy.
  • Add egg yolks, one at a time, beating well after each addition.
  • Stir in flour, blending well.
  • Press mixture into a lightly greased 15 x 10 x 1" jelly-roll pan.
  • Bake at 350 degrees Fahrenheit for 25 minutes or until lightly browned.
  • Remove from oven; cool in pan.
  • Spread raspberry preserves over baked crust.
  • Beat egg whites (at room temperature) in a medium mixing bowl until foamy.
  • Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form.
  • Fold in vanilla.
  • Spread meringue over preserves.
  • Sprinkle with pecans.
  • Bake at 350 degrees Fahrenheit for 15 minutes or until lightly browned.
  • Cool slightly; cut into 2 x 1-inch bars with a warm knife.
  • Remove to wire racks to cool completely.
  • Store in airtight containers.

Nutrition Facts : Calories 69.4, Fat 2.8, SaturatedFat 1.4, Cholesterol 15.4, Sodium 22.6, Carbohydrate 10.4, Fiber 0.2, Sugar 6, Protein 0.9

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