Raspberry Buns
Soft, lightly sweet Rasp Buns made from my Mum's recipe book, with a wee spoonful of raspberry jam baked into the centre. This easy British bun recipe comes together quickly and is perfect for a quick snack with a cuppa, baking with kids, or serving as a simple alternative to scones.
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Servings: 12 buns
INGREDIENTS
- 250 g Self-raising Flour
- 55 g Butter or Block Margarine
- 55 g Caster Sugar (Superfine Sugar)
- 1 Free-range Egg
- 2-3 tbsp Milk (dairy, soya, oat...)
- 4 tsp Raspberry Jam (Raspberry Jelly)
INSTRUCTIONS
- Preheat your oven to 190° (or 170°c for a fan-assisted oven, Gas Mark 5 or 375°F) and grease a couple of baking sheets with some excess butter/marargine. Set aside.
- In a large bowl, sift the flour. Add the butter/margarine and rub together with your fingers until it resembles breadcrumbs.
- Add the caster sugar and egg to the mixture, then start add the milk a spoonful at a time, mixing together to create a thick, sticky dough (you may not need all of the milk).
- Roll a small amount of dough in your hands to make a ball, about the size of a ping-pong ball. Place onto your prepared baking sheets and repeat with the rest of the dough, making 12 balls in total.
- Using a floured finger, poke a hole in the top of each bun, and gently pressing downwards.
- Spoon a small amount of jam into these holes - using a small teaspoon and adding a little water to your jam beforehand will make this step a little easier.
- Bake in your preheated oven for around 12-15 minutes until they have risen a little and have nice golden colour.
- Allow the buns to cool a little on the baking sheets before transferring to a wire rack to cool completely.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
NOTES:
Storage:
Rasp buns are best enjoyed on the day they're baked, but any leftovers can be stored in an airtight container at room temperature for up to 2-3 days. The texture may change as time passes - this is normal.Freezing:
Once completely cooled, the buns can be frozen for up to 3 months. Freeze in a single layer before transferring to a freezer bag or container. Defrost at room temperature and enjoy as is, or warm slightly before serving.Substitutions:
- Flour: This recipe works best with self-raising flour. If needed, you can use plain flour with baking powder: 250g plain flour and 3-4 tsp baking powder.
- Jam: Raspberry jam is traditional, but strawberry, blackcurrant, apricot, or any similar jam will work just as well. I like to use a seedless jam, but you can use whatever you prefer.
- Milk: You may not need all of the milk listed - add it gradually until you have a soft, workable dough.
- Butter or Block Margarine: Either can be used in this recipe with equally good results. Just be sure to use a block margarine, as opposed to the spreadable kind. The latter will create a dough that is much too soft and will spread more than you would want, too.
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