Hogmanay, or Black Buns (Scottish New Year’s Buns)

Posted Fri, 12/01/2006 - 8:00am

Summary

Yield
Prep Time5 minutes
TopicsSweet baked goods

Description

Scottish New Year's Buns

Ingredients

  • 1 c flour
  • 1⁄2 t baking powder
  • 1⁄2 c dark brown sugar
  • 1 t ground cloves
  • 1 t ground ginger
  • 2 c seedless raisins, soaked in warm water for 30 minutes and drained
  • 1⁄2 c dried cranberries or currants, soaked in warm water for 30 minutes and drained
  • 2 apples, peeled and finely chopped
  • 1⁄2 c coarsely chopped almonds
  • 2 eggs
  • 1⁄2 c milk
  • 1 t almond extract
  • 2 9-inch pie crusts, with tops
  • egg glaze (1 egg and 1 tablespoon water, mixed)

Instructions

Preheat oven to 350º. In medium mixing bowl, combine ingredients until well blended. Poke the bottom of the pie crust several times with a fork. Fill with mixture and cover with top crust, folding the edges together and tucking them inside the inside edge of the pie pan. Brush top with egg glaze and poke several holes in the top with a knife. Bake for 2 hours or until golden brown. Allow to sit overnight at room temperature. Makes 8–10 servings.

Notes

Note: Hogmanay will keep for two weeks in the refrigerator.