Sitting on wilderness white sands with a hot cup of coffee in the morning as the sun rises over Ben More, these piping hot sweet buns, filled with exotic aroma, remind me how wonderful the Scottish Hebridean coastline is.
The following recipe feeds 6 people.
– 4½ cups flour
– 2 tbsp baking powder
– 1 tsp salt
– ¼ cup sugar
– ½ cup butter
– ½ cup milk powder
– 1½ cups of water
– 2 tbsp butter
– ½ cup brown sugar
– 2 tsp cinnamon
– ¾ cup nuts
– ¾ cup raisins
If you are out in the wild you will need to build a campfire large enough to create large embers for your Dutch Oven.
Making the dough
- Mix together the flour, baking powder, salt and sugar
- Use a fork to work the butter into the mixture until the consistency is crumb like
- Add milk powder, water and egg powder, stir and combine. Consistency should be pliable but firm, not sticky. Add more water or flour if necessary.
- Place mixture on a floured surface (use the bottom of a kayak hull if necessary) and knead gently until smooth.
- Use a wine, beer or water bottle to roll the dough into a ½ inch (1 cm) thick rectangle
- Spread butter across the dough, leaving 1 inch (2cm) bare at one end
- Sprinkle remaining ingredients evenly across the dough, leaving 1 inch (2cm) bare at one end
- Roll dough into a sausage toward the bare end and pinch the end into the side of the roll to seal
- Cut the roll into 1 inch thick pieces. Lay slices in a greased baking pan in Dutch Oven
- Bake for 15 to 20 mins, or until golden. Insert skewer, if clean when removed buns are cooked