Back again with another recipe. I was really hoping to have blogged about other things this week but just haven’t found the chance. There’s a reason, but more on that later!
Today I made a childhood favourite…Butterfly Buns!! (or Flutterby Buns if you were a bit of a weird child)
Nice and simple and again, this one is a vegan recipe. Why go vegan? Well, as a kid I used to love licking out the bowl but it’s raw egg and certainly explains why I used to get the shits so much! So, strip out the eggs, compensate by melting the margarine and adding more milk and it’s just as nice and you can lick out the bowl. Yes, I know I’m nearly thirty!!
Here’s what you need to make 8:
- 175g self raising flour
- 50g sugar (caster or demerara)
- 50g vegan margarine
- 125ml soya milk
Mix the flour and sugar in a bowl. Melt the margarine, mix with the soya milk and add to the bowl and give it all a good mix. It should become a nice smooth semi-dough. You can either mix with a wooden spoon or an electric mixer. The latter will make the buns lighter, I however prefer a bit of stodge!
Split the mixture equally among 8 bun cases and put in the middle of a pre-heated oven at 180*C/350*F/Gas mark 4 for 25 minutes, then move to the top shelf for a further 5 minutes. This will turn the top golden and crispy without sacrificing the center. You get better wings!
Leave to cool on a wire rack for about 30 minutes.
In the meantime, make your buttercream mixture as follows:
- 50g butter
- 75g icing sugar
- Strawberry jam (or any other red jam)
- Icing sugar for dusting
Mix the icing sugar and butter in a bowl. Watch in amazement as they go from a powdery compound to a nice smooth creamy mixture. It’s almost like magic!
Take your cooled buns and with a knife, slice off the raised center and cut in half. Fill the gap with the buttercream and then add the two halves, inversed and at an angle. Drop a lump of jam in the center and dust with icing sugar.