Paris Buns
Delicious little buns, popular in both Scotland & Ireland. Paris buns are best enjoyed when full of fruit and topped with sugar nibs.
Following on from my success with Granny’s Rock Buns recipe, I was keen to try something else from the “Aerated Buns” section of her little blue book of recipes. There are lots of other great recipes (which I’ll share with time), but Paris Buns was one that stood out to me above the rest.
They were something which I’d never heard of before, but the mention of Pearl Sugar Nibs was enough to tempt me into trying to bake a batch for myself. It turns out from a bit of brief research that Paris Buns are another recipe with Scottish roots – something that seems to be a recurring theme here on Baking with Granny!
Similar to Rock Buns and known for being popular in the poorer areas of Scotland, Paris Buns are definitely one of those bakes that look & sound a bit fancier than they really are. Perhaps that’s why they were given the name of ‘Paris Buns’? What could easily be a Rock Bun is smoothed out and topped with little gemstones of sugar, giving it a little bit more of a luxurious appearance!
In regards to the Pearl Sugar Nibs, I got mine online after having little success locating any in my local supermarkets. You can, however, make your own, which I have yet to try, but it seems to be much easier than you may first think.
INGREDIENTS
- 250 g Self-raising Flour
- 60 g Butter or Margarine
- 55 g Caster Sugar
- 1 Free-range Egg
- 115 ml Milk
- 50 g Mixed Dried Fruit
- Pearl Sugar Nibs
INSTRUCTIONS
- Pre-heat your oven to 190° (or 170°c for a fan assisted oven) and grease a couple of baking sheets with a little butter/maragrine.
- In a large bowl, sift the flour. Add the butter/margarine and rub together with your fingers until it resembles breadcrumbs.
- Add the sugar and egg to the mixture. Add the milk a spoonful at a time, mixing together to create a thick, sticky dough (you may not need all the milk).
- Add the mixed dried fruit and mix until evenly dispersed through the dough.
- Using wet hands, form your dough into 12 even sized balls, placing each onto your pre-greased trays with a bit of space between.
- Sprinkle a small amount of your pearl sugar nibs on top of each bun.
- Bake in your pre-heated oven for around 15-20 minutes until they have have flattened out slightly and have a nice golden colour.
- Allow to cool a little on their trays before transferring to a wire rack to cool completely.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won’t always be as accurate. For best results, I always recommend baking with a digital scale.
Has Granny ever heard of “ yellow meal” bread? My mother used to make it when I was a child . It was baked on a griddle . I would love to make it myself. Can you help? Many thanks.
Do not have a recipe but the yellow meal is probably CORN meal so maybe that will help. Try Googling CornnMeal bread, don’t know.
I am from Glasgow and ate many a paris bun. I do not remember them having fruit in them and the sugar component was not nibs (whatever that is) but just course sugar and only on the little peak in the middle, not on the top of the whole bun as shown. Dried fruit option does sound good mind you. Will try them soon. Thanks for recipe.
I’ve been making these for year’s as you can’t get them in the bakery now. I don’t put fruit in it as the one’s I got when I was wee had none in them I also use surgar cubes using a rolling pin to belt it with
Iwe didn’t have fruit in them either, but absolutely loved them. Going to try this recipe.
I grew up on Paris Buns from all of the local baker’s shops in my hometown in Scotland. What a pity they are no longer in fashion.
Thanks for the recipe. I wish I was a baker!
Just trying these now but the look amazing and smell even better . Havnt had one of these since ma gran was here when i was a wee lassie and used to go to the baker when we visited . thanks for sharing
can’t wait to try this recipe.