Paris Buns Recipe
A traditional artisan bake offering a delicate, buttery crumb and golden exterior, served fresh with clotted cream, preserves, or rich salted butter.
Ingredients
- • 250g (1.5 Cups) Self Raising Flour
- • 60g (0.25 Cup) Butter
- • 60g (0.25) Cup Caster Sugar
- • 60ml (0.25 Cup) Milk
- • 1 Large Egg
- • 60g (0.25 Cup) Dried Fruit i.e. raisins *optional
- • Pearl Sugar for the topping *optional
Preparation Steps
Preheat the oven to 190C/170C Fan or 370F/320F Fan
Grease a baking tray with butter or use baking paper
Sift the flour into a large bowl and then add the butter and rub it in until it looks like breadcrumbs. It’s easier to do this with colder butter as you don’t want it to melt with the heat from your fingers. If it’s too cold you can grate it in first.
Beat the egg and add to the bowl together with the sugar. If using fruit add now also.
Slowly add the milk as you may not need all of it to make a thick dough.
At this stage, you can use either wet hands if the dough seems a little dry, or floured hands if it’s a little wet, to form the dough into roughly 10-12 balls on the baking tray and press down to slightly flatten them.
Sprinkle a little pearl sugar on top of each one
Bake for 12-15 minutes until they have spread out a little and started to turn a very pale golden in colour. They can still appear quite pale so check the underneath of a bun to see if it’s turned a golden colour.
Remove from the oven and enjoy! These are best eaten while still a little warm or within a day or so.