Hunter's Buns

These old-fashioned British buns are about as straightforward as baking gets. Currants get kneaded into pastry dough, shaped into rounds, brushed with milk for a golden top, and baked in a moderately hot oven. The result is a lightly sweet, fruit-studded bun that’s somewhere between a scone and a bread roll.

The currants scattered throughout burst with concentrated, raisin-like sweetness in every bite. They’re smaller than raisins and distribute more evenly, so you get fruit in every mouthful without any empty stretches of plain dough.

The optional jam filling turns these from a simple tea bun into something closer to a jam doughnut. Wrap the dough tightly around the jam and press the seams well so nothing leaks during baking.

Kitchen Tips

• Wash and drain the currants well before kneading them in. Excess moisture makes the dough sticky and throws off the texture.
• Divide the dough into 16 equal pieces by cutting the roll in half, then each half in half, and so on. Uniform size means even baking.
• Brush with milk right before baking for a shiny, golden crust. Egg wash works too if you want a darker, glossier finish.
• If filling with jam, use a thick variety. Runny jam melts and bursts through the seams.

Variations

• Add a teaspoon of mixed spice (cinnamon, nutmeg, allspice) to the dough for a spiced currant bun.
• Fill with lemon curd instead of jam for a tangy, creamy surprise inside.
• Dust with powdered sugar while still warm for a simple, sweet finishing touch.