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.
- 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
- 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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