SCOTCH BUN

Bon Appetit / January 1983 – Party Buffet article I know of this item from traveling in Scotland and in a little cookbook I purchased as a souvenir, though I believe it was called Black Bun and is usually served on New Year’s Eve.
SCOTCH BUN
SCOTCH BUN

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Pastry:

  • 3 1/3

    cup flour, sifted

  • 1/4

    tsp salt

  • 1

    cup unsalted butter, cut into small pieces

  • 2

    egg yolks

  • 6

    tblsp cold water

  • 2

    tblsp vegetable oil

  • Batter:

  • 4

    cups raisins, chopped

  • 4

    cups dried currants

  • 1

    cup slivered almonds

  • 1

    cup sugar

  • 1

    cup diced mixed candied fruit peel

  • 2

    cups flour

  • 2

    tsp cinnamon

  • 2

    tsp ginger

  • 2

    tsp freshly grated nutmeg

  • 1

    tsp allspice

  • 1

    tsp baking soda

  • 1

    tsp cream of tartar

  • 1/2

    tsp freshly ground pepper

  • 1/2

    tsp clvoes

  • 1/4

    tsp salt

  • 1 1/2

    cups buttermilk

  • 3/4

    cup Cognac

  • 4

    eggs, beaten to blend

  • 1

    egg yolk beaten with 1 tblsp water

  • 1

    tblsp Cognac (optional)

Directions

For pastry: Mix flour and salt in large bowl. Cut in butter with pastry blender until mixture resembles coarse meal. Blend yolks with cold water and oil. Add to flour and mix with fork. Pat dough into ball. Flatten slioghtly and dust with flour. Wrap dough tightly in plastic. Chill at least 1 hour. For batter: Preheat oven to 350 (or 325 for glass dish). Combine raisins, currants, almonds, sugar andc candied peel in large bowl. Sift together flour, cinnamon, ginger, nutmeg, allspice, baking soda, cream of tartar, pepper, cloves and salt. Resift flour mixture over dried fruit and nuts and toss gently to blend. Add buttermilk, ¾ cup Cognac and eggs and mix well. Roll 2/3 of dough out on lightly floured surface to fit 2 ½ quart mold or glass baking dish, allowing ¼ inch overhand. Transfer to mold. Roll remaining dough out to fit over top. Turn batter into pastry shell. Moisten edges of pastry in mold. Cover filing with remaining piece of pastry; trim and crimp edges with fork to seal. Prick top with fork. Poke skewer through pastry and filling in several places to allow steam to escape. Bake 30 minutes. Reduce oven temperature t5o 300 (or 275 for glass dish) and continue baking 3 hours, brushing top with egg mixture after 2 ½ hours; crust will be golden brown after about 1 hour. Remove from oven. Brush top with 1 tablespoon Cognac if desired. Set aside 3-4 days before serving.

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