The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

CURRANT BUNS

Russellup's picture
Russellup

CURRANT BUNS

 Has anyone else noticed that it is now quite rare in London  - and more widely in the South of England - to find currant buns for sale in bakeries?  Chelsea buns, Bath buns, Marlborough buns, tea cakes and the ubiquitous Hot cross buns are offered instead but Currant buns seem to have almost died out.  The last 3 bakers I tried, the staff HAD NOT HEARD OF A CURRANT BUN!   One southeast Asian assistant transmuted the classic to "Kuwanbung". It nearly broke my heart.  The other 2 young women in establishments shook their heads vaguely.What used to be a staple in British bakeries now seems to be becoming a rarity.

Its not glamorous, it doesn't keep but all the more reason why a currant bun makes the perfect morning bun to have with a cup of tea. 

I cant even seem to find many entries for currant buns on forums  (infact currant bun seems to occur most frequently in the early learning teaching profession (ironies). - perhaps its an early years publisher or something.)  But this has really upset me. 

I defy anyone to replicate the unique simplicity of a well risen currant bun cooked in a baker's large moist oven at home. 

Any support or information regarding Currant buns in production in west London gratefully received.

 

 

drogon's picture
drogon

This is a bread forum after-all :-)

Or wait a month or 2 for fresh hot cross buns... (Although they have "bun spice" in them too)

I guess a basic hot cross bun recipe with just currants in it would work though.

-Gordon

 

Janetcook's picture
Janetcook

More information please on how a current bun is compares a Bath bun?  I have friends from England/Wales/Ireland so am familiar with Bath buns that I do make with currants so I am wondering how a current bun differs.

drogon's picture
drogon

have sugar nibbles on them as well as fruit & peel in them.

but there's a whole load that are the same but different - current buns, tea cakes, bath buns.

I don't recall fruited breads much when I was growing up in Scotland though - we had fruit slices which was like a slab of shortbread with mincemeat on-top topped with more shortbread or pastry. And deep fried pizza, of-course.

-Gordon

Les Nightingill's picture
Les Nightingill

From my recollection, growing up in the UK, a currant bun would be much like a good hot cross bun but without the spices. My all-time fave hot-X bun recipe is Felicity Cloakes "How to cook the perfect hot cross bun". This would work well as a currant bun if you omit the spices.

Janetcook's picture
Janetcook

Thank you for the link.

Interesting variations on a Hot Cross Bun.  I will give one of the formulas a try sans spices and see if they conjure up childhood memories of Current Buns for my friends.

Janet

Russellup's picture
Russellup

Thanks to all for getting back about currant buns. Sans spice as you say is the key, and a simple milk / yeast dough, and clear glaze. 

They are not the same as hot cross buns -(especially not the commercial produced over soft, over spiced HCBs one gets nowadays) - Hot cross buns have probably contributed to their disappearance though.  Ah me.!. Thank you again and happy baking.

Russellup