Scotch Black Bun
Description
This classic Scotch Black Bun is a festive holiday staple, featuring a rich, spiced fruit filling encased in a tender, flaky shortcrust pastry. The filling is packed with golden and seedless raisins, almonds, and warm spices like cinnamon and mace, all moistened with brandy for deep, complex flavor. The pastry shell provides a buttery contrast to the dense, sweet interior. Traditionally served during the Christmas season, it makes an impressive centerpiece for holiday gatherings or a special afternoon tea treat. Allow it to cool completely before slicing to let the flavors meld.Directions
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Cut the chilled unsalted butter into small pieces.
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In a medium bowl, combine the butter pieces, 3 3/4 cups flour, and 1/4 teaspoon salt.
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Work the ingredients together with your fingers until small, uniform granules form.
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Sprinkle 8 tablespoons of ice water over the mixture and mix until it gathers into a ball.
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If the dough crumbles, add additional ice water one tablespoon at a time until a soft ball forms.
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Press the dough into a thick cake shape, wrap in plastic wrap, and refrigerate for at least 1 hour.
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Sift 3 1/3 cups flour, sugar, baking powder, cinnamon, mace, allspice, black pepper, and remaining 1/4 teaspoon salt into a large bowl.
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Add seedless raisins, white or golden raisins, ground almonds, and coarsely chopped almonds to the dry mixture.
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Mix thoroughly until fruits and nuts are well coated with the dry ingredients.
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Add 3 eggs, buttermilk (or milk), and brandy to the fruit mixture and mix well.
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Preheat the oven to 375 degrees F (191°C).
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On a lightly floured surface, roll two-thirds of the chilled pastry to a thickness of 1/4 inch.
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Place a 9 x 3 1/2-inch springform pan on the pastry and cut around the outside to make a disk.
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Line the bottom of the pan with the pastry disk.
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Roll out the remaining pastry scraps and line the sides of the pan, overlapping the bottom pastry and extending about 1/2 inch above the rim.
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Spoon the fruit filling into the pan, packing it down firmly.
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Press the excess pastry over the filling to cover it.
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Brush the pastry with a little of the beaten egg.
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Roll out the remaining pastry into a circle larger than the pan.
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Lift the pastry using the rolling pin and unroll it over the top of the pan.
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Press the top pastry against the filling and the side pastry to create a tight seal, then trim off excess.
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Brush the entire top with beaten egg.
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Cut a 1-inch round vent in the center of the bun.
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Roll remaining pastry scraps into a log and cut tear-drop shapes to resemble leaves.
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Score the tops of the leaf shapes with a small sharp knife to resemble ribs.
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Brush the undersides of the leaves with beaten egg and adhere them to the top of the bun.
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Brush the top of the bun again with beaten egg.
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Bake on a rack in the middle of the oven for 2 to 2 1/2 hours, or until the pastry is a rich golden brown.
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If decorations brown too quickly, cover them with aluminum foil to retard browning.
Nutrition Facts
Servings 4 cups
- Amount Per Serving
- Calories 4188.0kcal
- % Daily Value *
- Total Fat 135.2g208%
- Saturated Fat 49.2g246%
- Cholesterol 183.6mg62%
- Sodium 2600.5mg109%
- Total Carbohydrate 666.7g223%
- Dietary Fiber 40.5g162%
- Sugars 305.0g
- Protein 81.0g162%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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