📝 About This Recipe
Step back into the charm of a vintage British bakery with the London Bun, a distinctive, finger-shaped sweet yeast bread that has graced tea tables for generations. These golden bakes are enriched with butter and milk, studded with succulent currants, and finished with a characteristic crunchy sugar topping and a crown of candied citrus peel. They offer a nostalgic, pillowy texture and a subtle sweetness that makes them the quintessential companion to a steaming pot of Earl Grey.
🥗 Ingredients
The Dough
- 500 grams Strong White Bread Flour (plus extra for dusting)
- 7 grams Fast-action Dried Yeast (one standard sachet)
- 75 grams Caster Sugar
- 1 teaspoon Fine Sea Salt
- 250 ml Whole Milk (lukewarm)
- 75 grams Unsalted Butter (softened and cubed)
- 1 Large Egg (at room temperature, beaten)
- 1 Lemon Zest (from one organic lemon)
The Fruit
- 100 grams Currants (soaked in warm water for 10 mins then drained)
The Glaze and Topping
- 2 tablespoons Milk (for brushing before baking)
- 3 tablespoons Apricot Jam (warmed and sieved for the glaze)
- 50 grams Nib Sugar or Pearl Sugar (for the signature crunch)
- 12 strips Candied Mixed Peel (one for the top of each bun)
👨🍳 Instructions
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1
In a large mixing bowl or the bowl of a stand mixer, whisk together the bread flour, yeast, caster sugar, salt, and lemon zest until well combined.
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2
Make a well in the center of the dry ingredients and pour in the lukewarm milk and the beaten egg. If using a stand mixer, use the dough hook attachment on low speed.
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3
Mix until a rough dough forms, then begin adding the softened butter one cube at a time, ensuring each piece is incorporated before adding the next.
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4
Knead the dough for 8-10 minutes by machine (or 12-15 minutes by hand) until it is smooth, elastic, and slightly tacky but not sticky. It should pass the 'windowpane test'.
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5
Gently fold in the drained currants and knead for another minute until they are evenly distributed throughout the dough.
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6
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp tea towel and leave to rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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7
Punch the dough down to release the air. Turn it out onto a lightly floured surface and divide into 12 equal portions (roughly 80-85g each).
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8
Shape each portion into a 'finger' or long oval shape, about 4 inches long. Ensure the ends are slightly rounded.
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9
Place the buns on two baking sheets lined with parchment paper, leaving about 2 inches of space between them. Cover loosely and let prove for another 45-60 minutes until puffy.
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10
Preheat your oven to 200°C (180°C fan / 400°F / Gas Mark 6) while the buns finish their second rise.
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11
Gently brush the tops of the risen buns with a little milk and bake for 15-18 minutes until they are a deep golden brown and sound hollow when tapped on the base.
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12
While the buns are still hot from the oven, brush them generously with the warmed apricot jam to create a sticky, shiny glaze.
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13
Immediately sprinkle the nib sugar over the jam glaze so it sticks, then press a single strip of candied peel firmly into the center of each bun.
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14
Transfer the buns to a wire rack to cool completely before serving.
💡 Chef's Tips
Always use 'strong' bread flour rather than all-purpose; the higher protein content is essential for the bun's structure and rise. Soaking your currants in warm water (or even a little tea) prevents them from drawing moisture out of the dough and keeps them juicy. If you cannot find nib sugar, you can lightly crush sugar cubes into small chunks to achieve that classic crunch. Don't rush the second prove; this is where the lightness and 'pillowy' texture of the London Bun is truly developed. Ensure your milk is lukewarm (about 38°C/100°F)—if it's too hot, it will kill the yeast; too cold, and the rise will take hours.
🍽️ Serving Suggestions
Serve warm with a generous smear of salted Cornish butter. Pair with a classic pot of Earl Grey or English Breakfast tea. For a decadent twist, split the cooled bun and fill with a dollop of clotted cream. These are best enjoyed on the day of baking, but can be lightly toasted the next day. Accompany with a side of sharp orange marmalade to complement the citrus notes in the dough.