These cheese buns are made with three types of cheese: they are filled with a nice piece of mozzarella and then sprinkled with grated cheddar and parmesan. The great flavor also comes from the fact that the dough for the cheese buns contains both butter, olive oil, salt and garlic powder. In addition, the buns should be brushed with a mixture of melted butter, garlic powder and fresh oregano after baking.
Mmm-m-m, as you see, these buns are flavourful stuff, the taste is amazing! Serve the cheese buns while they are still hot and fresh, with the cheese inside still soft and delicious.
Nothing tastes better than fresh yeast bakery. It does not have to be a special occasion, these buns can be enjoyed fresh any day or you can freeze them and serve them should you get unexpected guests. You get about 20 buns from this recipe.
Rich Bath buns with a sweet sugar glaze were a favourite of Jane Austen – though apparently it was easy to over-do it.
From a recipe from Mrs Raffald’s “The Experienced English Housekeeper” published in 1769. Mrs Raffald tells us to “send them in hot for breakfast”, which sounds rather indigestible for these rich, buttery buns, and may have been why, when Jane was staying with a rather mean aunt, she joked to Cassandra that she would make herself an inexpensive guest by “disordering my stomach with Bath buns”.
Imagine fresh, hot and juicy buns. Now, imagine also that you fill them with a lovely, sweet filling flavoured with pistachios. Lovely, huh? Now your those thoughts can become reality with this recipe for some fantastic delicious pistachio buns. Enjoy – Ted 🙂
A classic baking recipefoomd in Good Housekeeping’s “Cookery Book” published in 1976
The Chelsea bun is a type of currant bun that was first created in the 18th century at the Bun House in Chelsea, an establishment favoured by Hanoverian royalty, which was demolished in 1839.
The bun is made of a rich yeast dough flavoured with lemon peel, cinnamon or mixed spice. Prior to being rolled into a square spiral shape the dough is spread with a mixture of currants, brown sugar and butter. The process of making this bun is very similar to that involved in producing the cinnamon roll. After being cooked traditionally the chelsea bun is glazed with cold water and honey. It is glazed while still hot so the water evaporates and leaves the honey, making the bun much sweeter.
Yeast baking with saffron looks great and smells wonderful and is certainly not reserved just for “lussekatter” the traditionally Scandinavian cakes made for Saint Lucy’s Day. Here you got big round saffron buns filled with custard. The taste of saffron and vanilla goes very well together, so this is a very successful combination.