Hot, Slightly Miffed Buns.



Following my disheartening effort below, (which I have not amended) the original chef whose work I purloined and adapted advised me that he had indeed, as I suspected, misread his own scribbled notes, and when typing them up, overstated the amounts of spices in the recipe.  The recipe on his page has been amended.  So do try it.  I will.

His ingredients are:

  • 1 lb strong white flour
  • 1/2 lb wholemeal flour
  • 4-5 oz mixed peel
  • 5-6 oz currants
  • 3 oz sugar (for the glaze)
  • 2 oz butter
  • 1/2 pint warm milk
  • 2 eggs
  • yeast
  • 1 tbsp mixed spice
  • 3/4 tsp cloves
  • 1 tsp cinnamon
  • A “bit” of nutmeg – 20 turns of the grater does it for me, it’s probably about 1/4 tsp
  • + just enough warm water to get the consistency right … it will be somewhat less than 1/4 pt.  Precise volume depends so much on the flour you are using which, I learned the hard way, certainly varies from country to country.

The spice quantities are minimum amounts – adjust to suit your own preferences (taste is a personal thing and Mr and Mrs Breadzilla differ in how much is too much) but maintain the proportions.

Original Post:

I relented and decided to try another Oestre recipe.  I was inspired by this one.  Because it came highly recommended, I tried to stick to the recipe as closely a possible.

I converted the recipe to Australian metric and volumes.  Not sure how many UK eggs make a metric Kimberley egg, we have big eggs here. So I stuck with three.  Also I currently have no currants, which is not a problem as I don’t like them anyway. Instead I added a packet of Craisins (dried cranberries).  But my improvements may have been in vain.


I checked my math three times, because it seemed the original recipe called for rather a lot of spice.

Other recipes seem to agree.  they use a lot less.  Viz:

500 g/1 lb 2 oz bread flour
1/2 teaspoon salt
85 g/3 oz light brown or light muscovado sugar
2 teaspoons ground cinnamon
1 teaspoon mixed spice 
1/2 teaspoon freshly grated nutmeg
50 g/2 oz butter cut into 1/2 inch cubes
7 g/1 sachet Active Dry Yeast
140g/ 5 oz mixed dried fruit
150ml whole milk, lukewarm
150 ml water, lukewarm

I should have trusted my gut, for so it proved, in my opinion.  The batch was not  a complete disaster, but the buns leave a strong aftertaste that is not entirely pleasant.

Look at how light in colour the original buns are compared to mine.

Also I think the recipe needed salt and sugar as in the above.

I glazed the buns with honey instead of sugar water.  That, at least, was a good idea.

Secular Easter Buns, No Cross.


  • 3 cups bread flour
  • 1.5 cups wholemeal flour
  • 180 g mixed orange and lemon peel, chopped
  • 180 g dried cranberries
  • 350 ml milk warmed with 125g butter
  • 3 eggs
  • 26 g powdered cloves (This was too much in my opinion. The recipe called for 1.5 ounces -40 g!  I suspect it should have been 1.5 teaspoons!)
  • 40 g mixed spice   (1.5 ounces – ditto. I think this too should have been a lot less)
  • 15 g cinnamon (0.5 oz)
  • 1  tsp nutmeg (my addition)

Follow the method in the original.

But seriously, if you want to try this, rethink the spice amounts along the lines of the insert above. I shall next time, if there is one.  In fact, I think my carrot cake muffins are better.








That’s enough for me.   Who the hell can I give the rest to?


About Alan

Alone in a sea of spinifex.
This entry was posted in bread, cakes and confectionery and tagged , , . Bookmark the permalink.

2 Responses to Hot, Slightly Miffed Buns.

  1. Abject and fulsome apologies from the original recipe poster … indeed yes, teaspoons and not ounces … in fact, start with teaspoons and then adjust amounts to personal taste but maintain the proportions. Does the usual excuse of “typo” cut it? Thought not 😦

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