Currant buns.

I didn't know you could use yeast and baking powder.

 

Well, then it is not the yeast's fault. The egg whites have a leavening power so the yeast does it's thing without a change only perhaps a little help from the egg.

Could be the mix was just plain too heavy for the yeast to rise. If there is cinnamon in the recipe, that will have a VERY big influence on the yeast. They do not get along so the smallest portion you can get away with is best otherwise the yeast will not work well.

Next time have a bit of confection sugar mixed with a bit of cinnamon and then add teaspoons of boiling water until they become a syrupy icing. If you put that on top, you gain back the cinnamon taste you might have lost by being cautious with the dough.

Just my take on it..

 

I used mixed spice, it may well contain cinnamon.
The texture seems more like a cake than a bun if that makes any sense.
It did seem heavy and they appear to be more like rock cakes than buns

I get the glaze on the top idea, I was going to get some syrup but the sugar idea would work.

 

I don't know how warm your kitchen is but if it is chilly, you can turn the oven on for just a few minutes to heat it up to around 80f , turn it off and then stick your buns in, shut the door and let them rise.

I have to do that sometimes on cold days.

 

I use the airing cupboard, not sure how warm it is in there but warmer than the rest of the house.
I'm wary on over doing it by using the oven.
But I'll try it.

 

Oh yes, I'd forgotten about those cupboards you have over there. Nice one

 

Hi,

Not currant buns pete but possibly a recipe for you to try which is incredible versatile. My lovely wife is finding it increasingly difficult to use her right arm due to arthritis and for a while she's weighed and placed ingredients into a bowl then I've used the electric mixer to mix.

A couple of weeks ago I decided to help further suggesting I have a go from scratch using her handed down recipe from grand mother to her mother then to my wife so the recipe is well tried.

3 eggs
4oz margarine
4oz sugar
8oz
SR flour
1/2 cup of milk
Small cup of mixed fruit of choice.

1 hour bake time at 160C




These are pictures of my second cake I made a few days ago; the first cake turned out the same but was scoffed before pictures could be taken.


I'm highly intolerant of dairy produce so need to be extremely careful or I'll end up in hospital again. Our cakes are dairy free being made by replacing ordinary milk and margarine with free from; the "Pure" is bought at Morrison's the fresh "Soya" drink bought at Aldi where it's a great deal cheaper; we buy the Soya in packs of eight and on this alone save around £300 per year compared to buying at Morrison's as we use so much of it.

The dish is given a rub of margarine then baking paper placed in then the baking paper too is rubbed with margarine.

Nothing fancy regarding preparation; I weigh each out then dump in a mixing bowl; I weigh dry ingredients first then the margarine; eggs I hit with a knife allowing the shell to be removed these are dropped into the mixing bowl first then everything else is dropped in and mixed making it very quick indeed; warm water with WUL in the sink keeps hands clean.

Currants or raisins tend to settle a bit lower down but the cake is very nice indeed.

This recipe is incredibly easy and tomorrow I'm experimenting a bit because I plan to make buns using it but a mix of buns like with iced tops and a cherry also I've bought from Morrison's Red; White & Blue Strands too to use as a topping the choice is down to imagination; I've bought bun cases and muffin cases.

Not exactly what you're asking for pete but a bit of information.

Kind regards, Colin.

 

Well done Colin, keep up the good work.

 

Hi,

Thanks pete; about six years ago on my previous visit to the surgery for a BP check the practice nurse having weighed me and taken my height suggested I could do with a bit more weight on; I'm built like a stick insect and it made me laugh because I'm sure most will be advised to lose weight; I'm working at it.

Kind regards, Colin.

 

Hi,

A quick update pete;


Raisin buns in the oven.
I enjoyed an afternoon last Sunday; here's the result; my lovely wife says if a cake splits it's a good one.
Buns completed Sunday night with sticky icing; one problem though they were sticking to the cases so I've since bought 24 silicone bun cases to experiment with.


I hope you too are enjoying success pete.

Kind regards, Colin.

 

I've given up for the time being Colin.
But I will try again at some point.

 

Hi,

Good luck pete for when you resume your baking activities. I'm food intolerant to dairy so now I'm getting more into baking I've just ordered this book;


I'm considering making Sunday afternoons baking time; I like learning new skills.

Kind regards, Colin.

 

I fing it interesting but only in small doses.