Floury baps

Floury baps

Vanessa Levis

These soft floury baps are Scottish, and a great breakfast bun. Early deliveries were made through villages, with the baker’s carter calling out ‘Baps!’, and the children were often sent out to buy them.


Quantity Ingredient
600g flour
1 teaspoon salt
3/4 cup milk
1/2 cup water
60g butter
15g compressed yeast
or 7g dry yeast
1 teaspoon sugar
a little extra milk and flour


  1. Sift the flour with the salt into a bowl.
  2. Heat the milk and water together to blood heat; add the butter and remove from the heat when the butter has melted.
  3. If using compressed yeast, cream the yeast with the sugar in a small bowl and stir into the warm liquid. If you are using dry yeast, mix it with the flour.
  4. Make a well in the centre of the flour and pour in the yeast mixture. If you are using dry yeast, add the milk at this stage. Stir in a little flour from the sides until the yeast mixture is the consistency of a thick batter. Cover with a folded cloth and place in a warm spot.
  5. When the yeast mixture has doubled, and bubbles have formed, mix in the remaining flour. Turn the dough onto a floured work surface and knead for about 5 minutes or until smooth. Place in a clean, greased bowl and turn over so the top surface is also lightly greased. Cover with greased plastic wrap and leave in a warm place for 2 hours or until doubled in bulk.
  6. Knock down and turn out onto a floured board. Knead lightly, divide into 12 pieces and shape each into a ball. Place the balls of dough on a greased baking tray. Cover and allow to rise in a warm place for 20 minutes.
  7. Preheat the oven to 200°C.
  8. Brush the risen baps with a little milk and sprinkle lightly with flour. Bake for 15–20 minutes or until very pale golden.
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