Vraic BunsGāches ą Vrai -

 
















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Gāches ą Vrai

Vraic Buns
Gāches ą Vrai

In the days when whole families used to collect seaweed (vraic) as a fertiliser or fuel, they would need to work hard and quickly to get it all cut from the rocks and up from the beach before the tide came in. To keep up their strength they had yeast and raisin buns to eat - twice the size of normal buns - washed down by cider. Hence the name'Vraic buns' - from the occasion, not the ingredients! When baking these buns, or any bread for that matter, it was traditional in some households to put the sign of the cross on them before putting them in the oven.

Image of Vraic Buns<br/>Gāches ą Vrai
Ingredients

Makes about 6-8 buns

1 lb strong plain flour
½ oz yeast
2 oz caster sugar
½ pint milk and water(mixed)
2 eggs, beaten
4 oz margarine, melted
4 oz large raisins
Pinch of grated nutmeg
Pinch of salt


Method

Sieve the flour into a large bowl and warm. Dissolve the yeast and sugar in a small basin with half the liquid. Make a well in the centre of the flour, add yeast mixture, sprinkle a little flour on top and leave for 20 minutes, covered with a cloth, until the yeast ferments (bubbles).


Add the beaten eggs and other ingredients. Knead well to form a firm dough. Shape into large buns and leave to 'prove' for 10 minutes in a warm place, covered with a cloth. Bake on a greased tray in a hot oven, Gas mark 6, 200°C (400°F) for 20 minutes.

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