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Paris Buns

July 24, 2017 By Amy 13 Comments

Paris Buns

Following on 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’s 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 reoccurring 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 that 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 them a little bit more of 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 seems to be much easier than you may first think.

Paris Buns

Print Recipe
5 from 4 votes

Paris Buns

Prep Time20 mins
Cook Time20 mins
Author: Baking with Granny

Ingredients

  • 250 g Self-raising Flour
  • 60 g Butter
  • 55 g Caster Sugar
  • 1 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 trays with a little butter.
  • In a large bowl, sift the flour. Add the butter 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 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.

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Paris Buns

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Filed Under: buns, recipe, scottish

Comments

  1. Daniel says

    November 11, 2018 at 11:55 am

    I love Paris buns. The used to be one of the mitts popuobuns in bakeries all over Belfast. They are almost impossible to get now. The Belfast version was plain with sugar or plain with the bottom dipped in chocolate. It’s been at least 40 years since I’ve had one so going to try out this recipe minus the dried fruit.

    Reply
    • Daniel says

      November 11, 2018 at 11:57 am

      Sorry for the typos at start. Should be “most popular “

      Reply
    • Maureen says

      September 18, 2019 at 8:40 pm

      Agree been searching for a recipe for a while

      Reply
      • Maureen says

        September 18, 2019 at 8:43 pm

        Have you tried this recipe yet?

        Reply
  2. Val says

    August 12, 2019 at 6:01 pm

    5 stars
    I have been looking for a recipe for Paris buns for ages, so thank you very much. I will be trying this straight away.

    Reply
  3. Mark Mckinney says

    August 28, 2019 at 7:19 pm

    5 stars
    can’t wait to try this recipe.

    Reply
  4. Debbz says

    April 4, 2020 at 1:40 pm

    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

    Reply
  5. Elizabeth Blyth says

    April 6, 2020 at 10:37 am

    5 stars
    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

    Reply
    • Mags says

      January 11, 2021 at 6:18 am

      Iwe didn’t have fruit in them either, but absolutely loved them. Going to try this recipe.

      Reply
  6. Ina Patience says

    May 31, 2020 at 2:30 am

    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.

    Reply
  7. Felicitas Scullion says

    June 28, 2020 at 12:09 pm

    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.

    Reply
    • Ina Patience says

      July 3, 2020 at 4:55 pm

      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.

      Reply
  8. Brenda Thompson says

    August 5, 2020 at 3:42 pm

    5 stars
    I have just made these using gluten free flour. I did not have the sugar but will send for some. They are great but need the extra sweetness of the topping! I am going to slice the top off one and add a little jam and see how that tastes.

    Reply

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