Mothering Buns for Mothers Day!

How to make Mothering Buns!

Stuck on ideas for a Mother’s Day when you’re stuck in the house? Have no fear, we are here today to give you a great little recipe for Mothering Buns, a little known traditional treat made by bakers from Bristol! Mothering Buns have been a mid-Lent snack enjoyed by people in Britain for hundreds of years, since at least the 16th Century.

Makes 12 Buns :) 

 

BUNS

7g packet of instant yeast

1 tsp of salt

500g strong white bread flour

50g of caster sugar

50g of unsalted butter, diced

300ml water

ICING

200g icing sugar

2–3 tbsp water

Sprinkles

BUNS

  1. Put the flour in a large bowl. Add the salt and sugar on one side, the yeast on the other. Add the butter and three quarters of the water, then turn the mixture round with the fingers of one hand. Add the remaining water a little at a time, mixing until you have taken in all the flour and the dough is slightly sticky and soft. (you might not need all the water!)
  2. To stop the dough sticking on the work surface make sure the surface is lightly oiled or greased with butter. Take the dough and knead for 5 minutes (or until the dough is smooth and no longer sticky). Lightly grease the bowl and place the dough back within it, then cover with cling film. Leave to rise for at least an hour, until doubled in size. Line 2 baking trays with baking parchment.
  3. Take the dough out of the bowl onto a lightly floured surface and fold it inwards repeatedly until all the air has been knocked out and the dough is smooth. Divide into 12 equal pieces.
  4. Roll each piece into a ball by placing it into palm of your hand then moving it (without too much pressure) on the work surface in a circular motion, rotating quickly until ball shaped.
  5. Put the balls of dough on the prepared baking trays, spacing them part. When they have risen they should just touch each other. Place each tray in a clean plastic bag and leave to prove for about 40 minutes, until the rolls have doubled in size.
  6. Heat the oven to 220C/Fan 200/425F.
  7. Bake for 10–12 minutes, until the rolls are golden and sound hollow when tapped underneath. Take out and allow to cool for a few minutes.

ICING

  1. For the icing, mix the icing sugar with enough water until thick, but pourable consistency.
  2. Dip the top of each roll into the icing until each has a consistent covering of icing.
  3. Then sprinkle the hundreds and thousands / sprinkles onto each bun until satisfied!

Then stand back, admire your handy work and tuck into this traditional treat!

Wishing you a happy Mother’s Day from everyone here at Clair De Lune, we hope you have a great day! Don’t forget to send us any Mothering Buns you make on Instagram or Facebook, we love to see how everyone is doing!