Here's a delicious bun recipe for Augustus. I've made these several times, and they are great!
Ali Whitfield
Celtic Buns Yield: 16 Buns
DOUGH: 1 tsp Granulated sugar
1/2 cup Warm water (105-115 degrees F) 1 pkg Active dry yeast (2 1/4 tsp)
2/3 cup Milk
3/4 cup Granulated sugar 1 tsp Salt
4/4 cup Butter or margarine 1 Egg beaten 1 1/2 tsp Cinnamon
5/2 tsp Cloves 3 3/4 To 4 cups white flour 1 cup Raisins
6/3 cup Mixed candied fruit or chopped candied cherries GLAZE: 1 Egg yolk 1 Tbsp Water
For Best Results DISSOLVE 1 teaspoon sugar in warm water in large bowl. Sprinkle in yeast. Let stand
10 minutes, then stir well. HEAT milk to lukewarm. Stir in 1/4 cup sugar and salt. ADD lukewarm milk
mixture, butter, egg, spices and 1 cup White Flour to dissolved yeast mixture. Beat for 3 minutes.
ADD raisins and candied fruit. STIR IN about 2-3/4 cups remaining flour gradually. If necessary, add
more to make a soft dough which leaves sides of bowl. Turn out onto lightly floured board. KNEAD
dough, adding more flour as necessary, until dough is no longer sticky (about 5 minutes). PLACE in
lightly greased bowl. Turn dough to grease top. Cover with greased waxed paper and tea towel. LET
RISE in warm place (75-85 degrees F) until doubled (60-90 minutes). PUNCH DOWN Turn out onto floured
board. Divide into 16 equal pieces. Shape each piece into a smooth ball. Place 2 inches apart on
greased baking sheets. Flatten balls slightly; cover with tea towel. LET RISE in warm place (75-85
degrees F) until doubled (45-60 minutes). BRUSH buns with mixture of egg yolk and water, if desired.
CUT a cross in top of each bun with a sharp knife. Let stand 10 minutes. BAKE at 375 degrees for 15-
20 minutes, or until golden brown.
Quick Note - Icing after the buns have cooled: If you're not serving the buns immediately, hold off
on decorating them; they'll be easier to store.
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