Saturday, 8 October 2011

Know any good jokes? Plus Byniau Cymreig (Welsh Buns)


What do you get if you cross a scone with a hot cross bun with a lardy cake?

(I'm afraid, before you get too disappointed, there's no giggly punchline here)

You get 'Byniau Cymreig', which literally translates to 'Welsh Buns'. This is a proper, classic teatime recipe. 

A hint of sweetness, richly buttery and brightened with the currents and peel. Whether freshly warm from the oven or toasted, slathered in melting butter and homemade jam  these bakes were just made for comfort eating.

(And celebrating. Never has one nation felt so much collective joy at exactly 7.40am of a Saturday morning before. I haven't been able to wipe the smile off my face ALL weekend. Yep, Wales are through the the Semi-Finals of the Rugby World Cup!)

The recipe is straightforward and lush. Get to it.

Byniau Cymreig
(adapted from Favourite Welsh Teatime Recipes)

Ingredients
345g strong bread flour
Pinch of salt
7g dried yeast
half a teaspoon caster sugar
45g butter
4 fl. oz milk
1 beaten medium egg
40 grams currents
40 grams of mixed peel

Milk to glaze

1. Sift the flour, yeast, sugar and salt into a large bowl. 
2. Put the butter and milk into a saucepan and heat gently until the butter is melted and the milk is lukewarm
3. Make a well in the flour, pour in the butter and milk, together with the beaten egg and bring together with a wooden spoon
4. Form into a ball and knead for five minutes
5. Place in a clean bowl, cover with a teatowel and leave in a warm place until doubled in size
6. Turn out onto a surface, add the currents and mixed peel and and knead well until thoroughly combined 



7. Divide into twelve equal shaped balls and place on a greased baking sheet. Leave to prove for ten minutes
8. Set the oven to 180 C/Gas Mark 4 and bake for 10-15 min until golden
9. Remove from the oven and brush the tops with the milk glaze before returning to the oven for a further two minutes
10. Cool on a wire rack

Baker's notes...
  • The peel can be replaced with all currents, or a combination of sultanas, chopped apricots, dates or cranberries
  • These can be frozen
  • This recipe was taken from the lovely little book 'Favourite Welsh Teatime Reecipes' that my Mam gave me when I explained excitedly I'd been nominated for the Welsh Blog Awards- Thank you Mam!!
  • All you need now is a good book, roaring fire and comfy armchair. I'm afraid What Kate Baked only provides the recipe...

4 comments:

  1. GREAT looking buns you have there Kate ~ sort of like a Yorkshire Tea Cake but fatter and more bun like! GREAT that Wales is through the semi-finals, I am all behind them ~ although I am an English supporter mainly, I support all of the British teams and think Wales deserve to win the way they have been playing.....Hook is my favourite player.
    Karen

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  2. Well I thought Welsh Cakes were meant to be straightforward - but I managed to burn them good and proper so am in a huff with Welsh baked goods at the moment. I'm sure I'll get over my bad temper soon cos these do look good ;-)

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  3. They look good! What is a lardy cake?! Will be cheering Wales on!

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  4. Well done Wales!
    These little Welsh buns look great. I love kneading, find it very relaxing.
    Good luck in the rest of the rugby x

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