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.
(adapted from Favourite Welsh Teatime Recipes)
345g strong bread flour
Pinch of salt
7g dried yeast
half a teaspoon caster sugar
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
- 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...