The name of these is very amusing for a Belgian like me, because you don’t see them in Belgium at all. These buns have been sold in bakeries in Britain for more than a century, but nobody is clear where they come from.
As there is no strict recipe, every bakery makes these buns from their basic bun dough, and so do I. Prep time: 2 hours 30 minutes | Cooking time: 15 minutes Six For the buns For the filling For the glaze For decoration Recipes from Oats in the North, Wheat from the South: The history of British Baking, Savoury and Sweet (Murdoch Books, £25).
Order your copy from books.telegraph.co.uk © Telegraph Media Group Limited 2020 We rely on advertising to help fund our award-winning journalism.
Read more on telegraph.co.uk