Wednesday, November 25, 2015

Sweets for the Sweet: Glory Buns

I have a sweet tooth, so I'm very aware of the lack of "treats" available to America and England during WWII. Rationing allowed eight ounces of sugar per person per week. However, it was often unavailable which made it even more precious. The recipe below is for a yeast based sweet bread. It only uses two ounces of sugar (five if glazed as suggested) and makes a dozen rolls.

Just in time for Thanksgiving!

Glory Buns
12 ounces white or wheat flour (I used white)
2 ounces butter or margarine (I used butter)
2 ounces sultanas/currants/raisins (I used raisins)
2 ounces sugar
8 ounces warm water
1 T yeast
1 t cinnamon

Dissolve sugar in water. Add yeast and allow to "bloom."

In a separate bowl combine flour, dried fruit, cinnamon, and salt. Grate butter into mixture and toss to combine. Add water/yeast mixture and mixed till combined.

Turn onto floured surface and knead well.

Divide dough into 12 balls. Placed onto greased or parchment lined cookie sheet. Cover with plastic wrap or warm wet towel. Let rise for about 1 hour.

Bake at 350 degrees for 15 minutes or until golden brown.

Cool and glaze if desired.

1/4 C water
3 Tablespoons sugar
Combine and heat until dissolved. Brush on cooled buns.


  1. I have a sweet tooth as well. I like the look of these.

  2. They were surprisingly delicious and sweet. I hope you enjoy them.

  3. I might have to try these this week. They sound great. :)

    1. They were an easy recipe. That's what I'm always looking for!

  4. Your Glory Buns sound delicious! Thank you for sharing!
    Happy Thanksgiving!

    1. Happy thanksgiving! Looking forward to the Macy's parade.

  5. The dried fruit are what have always kept me from indulging in these pastries. I would be happy to make them simply without. The glaze is what makes them, for me.