Glory Buns


glorybuns1940

This is a recipe for simple currant spiced buns that turned out so absolutely tasty and yummy and easy to make that I simply called them GLORIOUS..

They are not only economical but taste sooo good!

The more I think about it the more I think it’s a terrible, terrible thing. I think about war a lot and I think about how all over our world it has effected every day families regardless of colour or creed.

I made these WWII ‘Glory Buns’ today after I had observed the Remembrance Day silence and while I listened to the full Remembrance Day service from Bridgewater, Nova Scotia, on my local radio station, CKBW. After the service I watched some of the veteran videos that appear on the http://www.southshorenow.ca website which I have on DVD… ( you can purchase these by clicking here and all proceeds go to the Legion Poppy Fund)

First of all I listened to Pierre Allaine

Pierre Allaine: Was a 14 year old when war broke out. He used to ferry people, lying flat on a barge during the night, across the river, by pushing the barge silently with a long pole to the free side of France. Pierre recited Flanders Field at the service in Bridgewater today.

Next I watched Frank Hammond who shared his thoughts… Quote: Conflicts today are not being resolved through power and the only real way is through negotiation…

And then Bert Eagle… Quote: Bert Eagle: There should NEVER be another war again, EVER, yet if I were a young man again and we went to war I would serve my country gladly…..

Above all I’ve been thinking of the BRAVE men and women who have taken part in a war and lived through it or given their lives and the BRAVE families at home battling to keep their children safe and fed and holding things together…

And the Glory Buns? It was such a glorious day that it needed to be celebrated with simple glorious food on my best glorious tray….. it reminded me just how lucky we really are.

Recipe for Glory Buns

  • 12 oz of wholewheat flour (or white)
  • 2 oz margarine
  • 2 oz sultanas/currants/raisins (optional)
  • 2 oz sugar
  • 8 fl oz warm water
  • 3 teaspoons of quick rise dried yeast
  • 1 teaspoon dried cinnamon powder
  • pinch salt

To glaze:

  • 3 tablespoons water
  • 3 tablespoons sugar

Method
Place all the dried ingredients in a bowl (apart from dried fruit) and stir
Rub in the margarine
Mix in the dried fruit
Add in the warm water
Knead well (use extra flour if mixture is too sticky)
Divide dough into 12 balls
Place on greased deep sided tray (I like to use the 8 x 8 inch foil trays and place 4 balls in each)
Cover with plastic film or plastic bag
Leave to rise somewhere warm for an hour or so
When risen place in oven at 180 C for 15 minutes or so until golden brown
When cooked remove from oven onto a wire rack to cool
When cool prepare glaze by heating the water and sugar together until dissolved
Using a pastry brush apply the glaze generously

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17 thoughts on “Glory Buns

  1. Oh my these look delish! Thanks for putting a link to my blog on your site. I reciprocated. I love the idea you have, it’s so catchy and you’re an inspiration. Keep up the great recipe ideas, I can always use new ones!

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  2. oh these look yummy. It’s a shame I can’t make them though, yeast and GF flour tends to be a bit of a disaster for me.

    I have heard your recipe challenge (think up a Home Front recipe for you to make), and I am thinking. I a bit torn, go with something I can have or can’t, but I’ll let you know ; )

    nice weekend!

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  3. Hi There! I read somewhere on here that you didn’t know if the 1940’s housewife had icing sugar in the house during rationing. I just wanted you to know that they did.

    I’m currently reading ‘Nella Last’s War’ which is the diary that Nella kept during the second World War. She is British and she describes what every day life was like back then. She does mention that she had icing sugar in her cupboard. She mentions some things that she cooked for her husband and her sons and tells you amounts of ingredients and how she cooked them. She talks a lot of stews with mutton, baking bread and making puddings and such for ‘afters’.

    I also read somewhere that garlic was grown back then as well but I can’t remember where I read that.

    And I would like to thank you for all the recipes and info you have provided. I have started to change the way I eat since I found your blog, and while I don’t think I have lost any weight, I certainly feel better about myself. 🙂

    Shell

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  5. Oh, I bet these would be happy with some dried cranberries, like Craisins! (I know those aren’t really WWII but they are still healthy.) I’ve been sitting here for the last 45 minutes reading through your recipes. I’m a wannabe “doomsday prepper” like on TV and these are awesome for making use of everything that you have available and making your food stock last longer. Please keep this blog up…I love it!! I’ll be printing out a buuuuunch from you!!!

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  7. Hi — question here. I notice that the bread recipes have only a single rising. They don’t have a first rising (proof) and a second rising (shaped and in pans). Why is that? Is that a consequence of less time? Of the type of flour? Of the ingredients?

    Just found your blog, and I LOVE it. I’m in the US, and adore historical cooking. My husband and I are planning a “Ration Week” in October — eating based on the material in your blog and in books. I’ll also scour through my American cookbooks from the period and send you some recipes you might like.

    Thanks!

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