And after ages, today I got back into baking, and I must say these splendid Scottish buns turned out great, perfect for breakfast filled with whipped cream. I confess I also ate some with a nice spoonful of strawberry jam!
They are very simple buns to make, and with this quantity, you can get around 20, each weighing 1.76 ounces … the right size for a lovely sweet treat in the morning or as a snack!!!
If you don’t have fresh brewer’s yeast but only dry yeast, remember that a 25-gram cube corresponds to a 7-gram packet, the ratio is about 3:1, to be precise 3.29. If you want the perfect formula to calculate the proportions, follow this formula:
— if you want to convert the amount of fresh brewer’s yeast to dry yeast:
grams of fresh yeast indicated in the recipe ingredients : 3.29 = grams of dry yeast
– if you want to convert the amount of dry yeast to fresh yeast:
grams of fresh yeast indicated in the recipe ingredients x 3.29 = grams of dry yeast
I’ve opened a recipe channel open to everyone and free on WhatsApp with no notifications or sound, where you can subscribe by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
SCOTTISH BUNS
The kitchen of ASI
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: About 20 of 1.76 oz ∼
- Cooking methods: Oven
- Cuisine: British
Ingredients SCOTTISH BUNS RECIPE
- 550 g all-purpose flour + extra for kneading
- 80 g Butter
- 70 g Granulated sugar
- 1 medium egg
- 10 g Fresh brewer's yeast
- 120 ml Milk
- 1 pinch Fine salt
- 40 g Granulated sugar
- 40 g Running water
- 250 ml Fresh liquid cream
- 30 g Powdered sugar
Tools SCOTTISH BUNS RECIPE
#adv
- Sieve
- Pastry Board
- Bowl
PREPARATION FOR THE SCOTTISH BUNS RECIPE
Sift the flour
letting it fall into a bowl or onto the pastry board.
Make a well and crumble the fresh yeast in the center, along with the sugar, warm milk, and about 1/2 cup of warm water.Knead for about ten minutes, working the dough well and forming a ball.
Place the dough in a clean bowl, cover it with plastic wrap, and let it rise until it doubles in volume.
After the necessary time, transfer the dough to a lightly floured surface.
Deflate it a little and divide it into pieces of 1.76 ounces each.
Place each piece on baking sheets lined with parchment paper, making sure to space them a bit apart. Cover the small buns and let them undergo a second rise for another 30 minutes.
Bake the Scottish buns in a preheated oven at 356°F for about 20 minutes or until done.
Pour the sugar into a small pan to make the glaze, adding 40 grams of water and bringing to a boil.
Let it simmer for a couple of minutes and then turn off the heat.
Remove the small risen buns from the oven and carefully brush them with the syrup, then let them cool completely.
Whip the fresh cream with sugar, then proceed to fill these soft and slightly sweet Scottish buns, to serve for breakfast and as a snack. Enjoy your meal!
Annalisa
Advice and notes
Here are some recipes for other Tasty International Treats:
PAVLOVA WITH RASPBERRIES AND BLACKBERRIES
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