Scotch black bun
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Scotch black bun
  Scottish    Cakes    Christmas    Buns  
Last updated 6/12/2012 12:56:06 AM. Recipe ID 18158. Report a problem with this recipe.
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      Title: Scotch black bun
 Categories: Cakes, Christmas, Gifts, Fruits
      Yield: 20 Servings
 
    3/4 lb Unsalted Butter; Chilled, *
  3 3/4 c  Unbleached Flour; PLUS
  3 1/3 c  Unbleached Flour
    1/2 ts Salt
      8 tb Ice Water; May Use Up To 10
    1/2 c  Sugar
    1/2 ts Baking Powder
      1 ts Cinnamon
    1/2 ts Mace
    1/8 ts Allspice
    1/4 ts Black Pepper; Freshly Ground
      3 c  Seedless Raisins
      3 c  White Or Golden Raisins
    1/2 c  Almonds; Ground
  1 1/2 c  Almonds; Coarsely Chopped
      3    Eggs; Lg
    1/2 c  Buttermilk or Milk
      1 c  Brandy
      1    Egg;Lg, Beaten
 
  *    The butter, 3 sticks, should be cut into small pieces.
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  In a medium-sized mixing bowl, combine the butter, 3 3/4 c flour, and
  1/4 ts of salt.  With your fingers, work the ingredients together
  until you form small granules that are fairly uniform in size.
  Sprinkle 8 tb of the ice water over the granules and continue mixing
  until you can gather the ingredients into a ball.  If the dough
  crumbles, add additional ice water, 1 tb at a time, until a soft ball
  can be formed. With the flat of your hand, press the dough into a
  thick cake, wrap it in plastic wrap, and refrigerate for at least 1
  hour. Prepare the filling by sifting the 3 1/2 cups of flour, the
  sugar, baking powder, spices, and remaining 1/4 ts of salt into a
  large bowl. Add the freshly ground black pepper, seedless and white
  or golden raisins, ground and coarsely chopped almonds. Mix
  thoroughly until all the fruits and nuts are coated well with the dry
  ingredients.  Add the 3 eggs, milk, and brandy mixing well.  Preheat
  the oven to 375 degrees F. and, on a lightly floured surface, roll
  two-thirds of the chilled pastry to a thickness of 1/4-inch.  Gently
  place a 9 X 3 1/2-inch springform pan on the pastry.  With a small
  sharp knife,cut along the outside of the pan to make a disk.  Line
  the bottom of the pan with the disk of pastry.  Use the remaining
  pieces of rolled-out pasty to line the sides of the pan, slightly
  overlapping the pastry on the bottom and letting the pastry extend
  about 1/2-inch above the top of the form. Spoon the filling into the
  pan, packing it down firmly and press the excess pastry over the
  filling. Brush the pastry with a little of the beaten egg. In the
  same fashion, roll out the remaining pastry into a circle larger than
  the form.  Roll the pastry around the rolling pin to lift it and
  unroll it on the top of the form.  Press the top pastry against the
  filling and the pastry below to make a tight seal and trim off the
  excess. Brush the entire top with the beaten egg.  Cut a 1-inch round
  vent in the middle of the bun, and if you like, use the pastry scraps
  to make leaves. Roll the scraps together and cut out tear drop shapes
  to resemble leaves. Score the top, with a small sharp knife, to
  resemble the ribs of the leaves. Brush the undersides of the leaves
  with the remaining beaten egg to make them adhere to the top of the
  bun. Then brush the top again with the beaten egg. Bake on a rack in
  the middle of the oven for 2 to 2 1/2 hours, or until the pastry is a
  rich golden brown. If the decorations color much faster than the top
  sheath of pasty, cover them with aluminum foil to reflect the oven
  heat and retard the browning.
 




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Recipe ID 18158 (Apr 03, 2005)

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