Swiss Buns

Recreating a Ministry of Food recipe from 1946. After the war, people became enthusiastic about home baking and realised that if their children were hungry yeast buns could be made with little or no fat (many things were still on ration until the 1950s). These buns are based on a homemade bread dough recipe. To make half a dozen Swiss Buns, take off about a quarter of the yeast dough after it has proved and form into finger shapes about 4 inches (10 cm) long and put on a baking tray, leaving room for the buns to spread slightly and rise. The glace icing gives the buns a little sweetness. Eat the buns while they are fresh. A little orange or lemon zest or cocoa powder may be added to the glace icing to make it more interesting or you could top the icing with sprinkles or fill the buns with a little whipped cream, though this would be difficult to come by just after the war.
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[@s.venkateswarpatnaik2484]

Dear Mum you have cooked most delicious healthy recipe and taught how to cook🍲 you're great😊

[@catevanscuisine]

@@s.venkateswarpatnaik2484 these buns are a tasty treat for the whole family! 😺

[@s.venkateswarpatnaik2484]

@@catevanscuisine Mum is always great and very intelligent.Keeps the family Happy and Healthy.Mum you're very good human being😊

[@danielevans28]

Enjoyed the buns xxx

[@catevanscuisine]

@@danielevans28 you can't beat a good bun. The problem is stopping at just one. 😹

[@growjoyfullyhomestead]

Thanks for the recipe!

[@jamiesrockandsoul]

I'll be challenging you to a bake-off, prepare for the challenge Catherine! Then I can feature your brilliant little channel to my Subscribers🙂 Expect the video around Sunday 💯

[@catevanscuisine]

@@jamiesrockandsoul I'm nowhere near a kitchen now for at least a week or so. 😹

[@jamiesrockandsoul]

@@catevanscuisine 😂