5 currant buns in the baker's shop....

BusyGirl

Hi
Thanks for all of your replies. I have 28 kids including 2 with Autism and a Nursery Nurse and a classroom assistant. We have made lots of things in the past but I've never made currant buns, only salt dough ones that we've painted. I'd really like to make some with yeast so that they can see the dough rise, so I'm tempted by piglet's recipe. Thanks again!:D

Olliebeak

If you're going to be doing the cookery bit with them all at the same time, I think I'd be looking for some volunteers among the mothers :rolleyes: . One of my grandsons has ASD and would need one-to-one for something like this . Good Luck to you with it - it'll be hard work but certainly very rewarding :T .

chunky79

To make currants buns use victoria sponge mix and add 2 to 3oz currants to the mix you could follow this recipe.....

4 oz caster sugar
4 oz flour
4 oz marg
2 large eggs or 3 medium
2 to 3 oz currants depending if you like lots

For 28 kids mix x it by 3, it should make 3 dozen buns, so some spare for teacher and assistants xx

looby-loo_2

This sweet dough recipe is the one I was taught at school by my cookery teacher who retired when I left in early 70's and she said it was her mums so it must be very old but I've never found an easier or more reliable one

Dough
8oz strong white flour (warmed on the radiator for a while)
1 oz butter or marg (room temp)
1/2 oz sugar
1/2 oz fresh yeast (sorry I don't know what that is for dried)
1/8 pint milk (2 1/2 fluid oz)(warmed)
I egg
1 teaspoonmixed spice or/and cinnamon
2oz dried fruit

Glaze - brush milk on top

If using dried yeast use it as the normal instructions - my method is for fresh yeast as that is what I have

Mix the yeast with the just warm milk.
Rub the butter into the flour, stir in the sugar, spice, fruit. Stir in the milk/yeast mixture and the egg. Mix to a dough till elastic texture. It should be moist but should come away from the sides of the bowl when pulled up.
Cover with a plastic bag which does not touch it and leave to double in size

Knock back and knead for seveal minutes until smooth and velvety. It should not now be sticky. Knead on the table for a few more minutes.(If it is sticky use a little flour, but careful, use as little as possible)

Cut into 9 - 12 pieces with a very sharp knife. Kned each piece, turning the edges into the middle, turn over so the smooth top shows.
Arrange on a well greased and floured tray.
Leave to double in size, or so they all touch each other
Back for about 15 mins in a hot oven (7 gas, 190 C) If they sound hollow they are done

Cool

The mixture can be used for Chelsea buns, fruit buns, hot cross buns, Easter tea ring, etc (see a thread called 'handmade bread' for more ideas)

Toonie

Hello, I love eating toasted teacakes, spread with butter, but the prices have gone up a lot recently and wondered if anyone had a recipe I could try out? Thanks!!

Penelope_Penguin

I'll add this to the Currant Bun thread

Penny. x

miemie

Busygirl
I work in a nursery and made rock buns last term with my Pre-schooler, i used the Bero recipe mentioned above, it was a great success and the boys loved it as they could get their hands in and get messy:eek: .

Good luck, i'm sure you'll have great fun.
Miemie