Monday, March 23, 2009

Peppernut Buns..Spiced Buns

These are our favorite 'Easter buns'..not quite a hot cross bun and not quite paska. This recipe is from the Mennonite Treasury with a few changes. My Mom always made these for Easter and I have continued the tradition.

2 tbsp yeast
1/2 cup warm water
1 cup scalded milk
1/2 cup shortening or butter
1/2 cup Roger's golden syrup
1/2 cup brown sugar
1 tsp freshly ground black pepper
1 tsp cinnamon
1/2 tsp anise
4 3/4 cups flour

Dissolve yeast in 1/2 cup of water, let stand 10 min.
Scald milk, add shortening, sugar and syrup stirring until dissolved.
Mix flour and spices and add to warm milk mixture.
Knead until a soft dough as for buns and let rise until doubled.
Form buns and place on pan. Let rise until doubled. This dough may rise a bit slower so it's a good idea to have a warm kitchen.
Bake at 400 for 10 to 12 min
Ice and decorate with sprinkles.

20 comments:

  1. Pepper and anise in a sweet bun? I think I will try making a small recipe just because they sound interesting.

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  2. These sound really delicious. Will have to substitute for the Roger's golden syrup as we don't have it here in the states. Believe I can use corn syrup. Wonder if that'll change the flavor? Or would possibly honey be better?
    Thank you for all these wonderful recipes. The Oven Apple Pancake is now a favorite with the family.

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  3. Marianne..corn syrup would be fine.

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  4. I cannot resist anything with colored sprinkles..they look so good. Have not heard of Roger's golden syrup. Can I sub something else?

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  5. Hey Sis....when's coffee ready??
    Yum Yum....brings back memories of Mom.

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  6. Just checked out your "mennonite" recipes!! I've never made Keilke with milk before - just used water. Might have to try that next time. Only make it 3 times a year, for birthdays, to much work to make it to often.

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  7. YUM!!! I used to LOVE these buns. I may have to try a GF version of these too! lol

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  8. Oh these look beautiful. I have never had them before Betty. This sounds terrific and I will definitely try them for Easter.

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  9. These look wonderful. I have never had sweet buns with pepper but your recipes are so good and I think I should try these. I have a pepper lover in the home so the hint of pepper in these will probably be quite tasty. Kathy

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  10. Thanks for the engagement congrats! I'll be checking out this site lots now that I'm getting married. I've never learned properly how to cook (except for those recipes that Anneliese made for me all those years ago which I LOVE), so I'll look here lots for help and advice!

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  11. Betty, these buns are going to happen at our house this year. They look really nice ..and I smile because when you first emailed me and we became friends you shared that this was your family tradition .. so it is part of our beginning as cooks together.
    I love the flavour anise . . so I know that they must smell delicious when they bake.

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  12. oh i haven't thought of these buns in ages. my aunt in winkler made them often for fasba when we came.
    i loved them then and now you having me want them again.
    do i really have to make them my self....hint hint:-)

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  13. Oh Char..you are the best..'hint..er' hehe

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  14. these buns are soooo good!! this is definitly one of the things i look forward to in spring time. yay my mom is a great baker.

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  15. I really want to try this but forgive me for what might be so obvious to others! What sort of anise do I use? Anise seed? extract? oil? I do not see any seed in the picture so I assume it is extract?
    Mona from Alberta

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  16. Anonymous..I use ground anise powder, I bought mine at a local small shop but I think you can buy it at any grocery store.

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  17. ok after two years after you posted these I am finally making these.....
    just a word of encouragement for you first time triers. It took my buns a very long time to rise. I started making then at two and they didn't go in the oven to bake until four hours later. Oh so worth the wait though.....don't give up if they don't rise right away.
    I also proofed mine in the oven with the oven light on and warming it up first ever so slightly, that helped.....this will be our treat tonight.

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  18. My Mom would make these every year for Easter. She placed these closely in the pan to rise and sprinkled them with coarse red sugar prior to rising. After baking, they were covered in this yummmy crunchy sugar topping.They were the pull apart kind which made them soft and fluffy with a crunchy topping. YUM!

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  19. I made these for a Recital and Easterholidays this year, my recipe is a bit different, it is from a traditional mennonite family from south america, she made the dough almost like this recipe here but the icing was like a pudding cooked with cream instead of milk and no eggs but a bit more sugar and cornstarch. I dipped the Spice Buns in the hot Pudding, the Kids and Adults loved it and you can freeze them with the Icing afterwards too!

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