From the Hearth: 1828 Funeral Buns

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

currants

🥗Healthier: raisins

💰Cheaper: sultanas

Raisins are lower in calories and sultanas are often cheaper.

mixed spice

🥗Healthier: pumpkin pie spice

💰Cheaper: cinnamon

Pumpkin pie spice is a blend that can mimic the flavor profile.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a lower-calorie option, while water can be used for a lighter bun.

Add 6 cups of flour to a large mixing bowl.

Add 1/4 cup of sugar to the flour.

Rub in 2 tablespoons of butter until incorporated.

Add 2 tablespoons of ground cinnamon, 1 tablespoon of ground ginger, 1/2 cup of dried currants, 1 tablespoon of caraway seeds, and 2 tablespoons of rose water to the mixture and stir.

Create a well in the center and pour in 1 cup of barm or yeast and 2 cups of milk.

Stir the mixture quickly but do not completely mix it yet.

Cover the bowl and let it sit in a warm place for about an hour.

After an hour, check the dough; it should be sticky and ready to mix with hands.

Turn the dough out onto a floured surface and knead for 5 to 10 minutes.

Cut the dough into three or four pieces and shape them into 6 to 8 inch loaves or smaller rolls.

Butter and flour three ceramic pie pans and place the dough in each.

Cut a cross into the top of each loaf or bun and let them rise for at least an hour.

Preheat the oven to 350°F (175°C).

Bake the loaves for about an hour or until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens