Outdoor Cooking Hot Buns
These are great to cook for Easter or leave off the cross and make a bun!!
RECIPE: Hot Buns cooked in the Dutch Oven
1, In one big bowl add all the ingredients and stir them, this will some time and is messy but it will all be worth it. By mixing all in one go it saves having to have extra bowls and makes the process so much easier. Leave the mixture for 15 minutes
2, On a lightly floured surface, we used an oak chopping board knead the dough for about 5 minutes until smooth and elastic.
3, Light the fire and get the charcoal or lumpwood white hot while you are waiting for the dough to rise. A good time to get a coffee & chill for a bit!!
4, Add the dough to a large dutch oven, then cover with plastic wrap leaving the lid off. Leave in a warm place for an hour or until the dough has doubled in size.
5, Add the dutch oven to the fire with the lid on to warm it up.
6, Remove the dough from the bowl. Slightly knead, then divide into as many balls as will fit in 2 or more dutch ovens.
7, Cook for approx 20 minutes and have a peek. My first ones were in for 30 minutes and the bottoms burnt so a close look after 20 minutes will help to cook the best campfire buns!!!
8, Warm up some dandelion jam and pour over the buns to give them a glaze.
310ml warm water
60g caster sugar
2 (7g) sachets dried active yeast
600g plain flour
1 teaspoon salt
1 1/2 teaspoons cinnamon
1 teaspoon allspice
1/2 teaspoon nutmeg
1 1/2 cups raisins or sultanas
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Harfreys Industrial Estate
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