Black Bun Bread

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I’m sure the name Black Bun Bread left you with a few questions. Yes, this is a loaf of Scottish bread that is black. And, no, there is no bun in it. Welcome to Scotland! You must follow very simple directions when baking Black Bun Bread or your kitchen will become the setting of an impressive murder mystery:

Scottish black bun

  • EASY

Test kitchen approved

  • SERVES 10-12
  • TAKES 40 MINUTES TO MAKE AND 2 HOURS TO BAKE

This traditional Scottish recipe was given to us by Linda Farquhar, the mother of Morag, our former art editor. Linda lives in Aberdeenshire so you can be sure it’s totally authentic.

NUTRITION: PER SERVING

CALORIES361KCALSFAT9G (4G SATURATED)PROTEIN5GCARBOHYDRATES69G (41G SUGARS)SALT0.3G

For 12 servings

Ingredients

  • 200g plain flour, plus extra for dusting
  • 200g raisins
  • 400g currants
  • 1 tsp ground mixed spice
  • 1 tsp ground ginger
  • 75g dark muscovado sugar
  • 25g molasses sugar
  • 100g chopped mixed peel
  • ½ tsp bicarbonate of soda
  • 1 tbsp brandy or whisky
  • 1 egg, lightly beaten
  • 3 tbsp milk
  • A generous pinch of freshly ground black pepper

For the pastry

  • 200g plain flour
  • ½ tsp baking powder
  • 50g butter, chilled and cubed
  • 50g vegetable shortening or lard, chilled and cubed

Method

  1. Make the pastry. Put the flour, baking powder and a pinch of salt in a large bowl. Add the butter and shortening and rub in until it resembles breadcrumbs. Stir in 4 tablespoons of cold water and mix to a soft dough. Cover with cling film and chill while you make the filling.
  2. Preheat the oven to 180°C/ fan160°C/gas 4. Mix all the filling ingredients together in a large bowl, with enough milk to just moisten it.
  3. Dust a clean work surface with flour. Roll out three-quarters of the dough to a rectangle large enough to line the base and sides of a 900g loaf tin. Drape into the tin and press up against sides, smoothing out any creases. Tightly pack in the filling and press down well. Roll out the remaining pastry to a rectangle large enough to fit the top. Dampen the edge of the pastry in the tin with water, press the pastry lid on top to seal and trim off the edges. Bake for 2 hours. Allow to cool for 1 hour.
  4. Remove the black bun from the tin, then cut into slices to serve.

delicious. tips

  1. This will keep in an airtight container for up to 3 weeks.
  2. ‘First footing’ is an old Hogmanay custom: shortly after midnight, neighbours would visit one another to offer their best wishes for the New Year and take gifts such as black bun (a fruit cake wrapped in pastry) to symbolise that the household would not go hungry that year.

Black Buns

A Scottish tradition for centuries, this fruit-filled bread is found in the windows of bakeries during the holidays. Home versions these days are often made with pie pastry surrounding a fruitcake, but here we hark back to the older, yeast-based version, baked up as smaller, gift-sized loaves.

PREP

1 hr

BAKE

55 mins to 1 hr

TOTAL

4 hrs 50 mins

YIELD

6 small breads

Ingredients

Dough

  • 2 teaspoons instant yeast or active dry yeast
  • 1 1/2 cups (340g) milk
  • 2 tablespoons (25g) granulated sugar
  • 5 cups (600g) King Arthur Unbleached All-Purpose Flour
  • 1 1/2 teaspoons (9g) salt
  • 8 tablespoons (113g) unsalted butter, at room temperature

Filling

  • 2 tablespoons (43g) molasses
  • 1 large egg yolk, (save the white for the egg wash)
  • 1 cup (113g) dried cranberries
  • 1 cup (170g) raisins, packed
  • 1 cup (113g) prunes, diced
  • 1/2 cup (74g) diced dried figs or chopped dates
  • 1/4 cup (85g) orange marmalade
  • 1/2 cup (57g) almonds, sliced
  • 1 teaspoon cinnamon
  • 1 teaspoon cloves
  • 1 teaspoon ginger
  • 1/2 teaspoon cardamom or mace
  • 1/2 teaspoon black pepper
  • 2 tablespoons (28g) whiskey

Glaze (optional)

  • 1 cup (113g) confectioners’ sugar, sifted
  • 1 tablespoon (14g) whiskey
  • 1 tablespoon (14g) heavy cream
  • 1/2 teaspoon King Arthur Pure Vanilla Extract

Instructions

  1. To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the dough ingredients, mixing and kneading until a soft dough forms. Cover and let rise until doubled, 1 1/2 to 2 hours.
  2. Divide the dough in half. Put half into a bowl, cover, and refrigerate. Put the remaining half back in the mixing bowl, and mix in all of the filling ingredients. This will be quite messy at first, but the dough will come together as you continue mixing.
  3. Once the filling is thoroughly mixed into the dough, divide it into six equal pieces. Shape each piece into a ball as best you can; it will be sticky; wetting your hands first will help with this.
  4. To assemble: Remove the reserved dough from the refrigerator and divide it into six equal pieces. Round each into a ball, cover, and let rest for 10 minutes.
  5. Grease the wells of an oversized muffin pan, or line a baking sheet with parchment.
  6. Roll each ball of dough into a 6″ round, about 1/2″ thick; make the edges thinner if you can (a tapered pastry pin is best for this). Place one of the balls of filling in the center, and bring the edges up and around to meet on the top, overlapping to enclose the filling as needed. Pinch the dough together and place, pleated side down, in the wells of the prepared pan or on the baking sheet. Repeat with the remaining dough and filling.
  7. Cover the buns with greased plastic and let them rise for 40 minutes. Halfway through the rising time, preheat the oven to 350°F.
  8. At the end of the rise time (the buns won’t look very different; that’s OK), brush the tops with the reserved egg white beaten with a tablespoon of water. Score or poke the tops of the buns in a decorative pattern.
  9. Bake the buns for 50 to 55 minutes, until the tops are golden brown (check after 35 minutes and tent with foil if needed), and the center measures 195°F when measured with a digital thermometer. Remove them from the oven, tilt them out of the pan, and cool on a rack.
  10. To make the glaze: Whisk together all of the ingredients to make a smooth glaze; drizzle over the tops of the cooled buns.

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How To Make Black Bread Rolls?
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The burgers bun makes black because they are black in color. This dark ink in squid ink black burger buns came from squid ink (or cuttlefish ink). It is one of these natural dyes dyed out with natural colours.

How Did Burger King Make Black Buns?

According to Burger King, they add these artificial colors – blue, red, yellow, caramel – “or caramel to get an optimal Halloween color — until it reaches your intestine.”.

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Burger King Japan tested hamburgers in which patties were covered in black hamburger buns, black cheese and black ketchup made with squid ink and bamboo charcoal a year ago.

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In general, buns are prepared with either flour or milk, yeast, sugar or butter, and a small amount. As opposed to bread dough which is mostly made from sugar, butter, and sometimes egg, sweet bun dough has an abundance of nuts and fruit, decorated with caramel or ice cream, and filled with jam or cream on top.

What Is The Black Burger Bun Made Of?

Why do Burger Buns make buns black? ? My use of squid ink for these natural coloring black burger buns reminds me of how they look when dyed with squid ink (or cuttlefish ink). Squid ink has a high degree of heat-stability, which is a really big advantage.

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TypeBread
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Cookbook: Bun Media: Bun
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Does Burger King Have A Black Bun?

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explains that the shade is derived from the smoky black pepper flavor of “A,” according to ABC News. It may be made up of only one or two percent dye and baked into the bun. Despite approval from the FDA and data obtained by the Food and Drug Administration, the concentration of food dye in the bun meets acceptable daily intake restrictions, the company states.

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