Recipes · Scottish · Bakery
Paris Buns (Sugar-Topped Sponge Buns)
One serving has 299 kcal and 5 g protein, and at least a fifth of a woman's daily need of phosphorus (36%), selenium (30%), thiamin (24%), manganese (21%), riboflavin (20%) and folate (20%). Ready in 35 minutes.
.JPG){kind=link}
- Preparation: 15 min
- Cooking: 20 min
- Makes: 1 serving (85.3 g)
- Difficulty: Easy
- Diets: Vegetarian
- Contains: dairy, egg, gluten
Ingredients
- 37 g Flour, self-raising
- 12 g Butter
- 16 g Sugar
- 10 g Egg
- 10 g Milk, whole
- 0.3 g Salt
Method
- Heat the oven to 200 °C and line a baking tray with baking paper.
- Rub the butter into the flour and salt until it looks like fine breadcrumbs, then stir in three-quarters of the sugar.
- Beat the egg with the milk, keep back a little for glazing, and stir the rest into the flour with a knife to a soft, sticky dough.
- With two spoons or floured hands, shape the dough into high, rough domes and set them well apart on the tray.
- Brush with the kept egg and scatter the rest of the sugar thickly over the tops; coarse or nibbed sugar is traditional.
- Bake for 15-20 minutes, until risen, golden and firm; a skewer pushed into the middle should come out clean.
- Cool on a rack. They are best eaten the day they are baked.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 299 kcal | 14% |
| Carbohydrates | 44 g | |
| Water | 22.3 mL | |
| Fiber | 1 g | 3% |
| Protein | 5.3 g | 11% |
| Tryptophan | 0.07 g | |
| Threonine | 0.17 g | |
| Isoleucine | 0.22 g | |
| Leucine | 0.4 g | |
| Lysine | 0.21 g | |
| Methionine | 0.11 g | |
| Cystine | 0.11 g | |
| Phenylalanine | 0.27 g | |
| Tyrosine | 0.18 g | |
| Valine | 0.26 g | |
| Histidine | 0.12 g | |
| Fat | 11.4 g | |
| Monounsaturated | 3.3 g | |
| Polyunsaturated | 0.72 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.53 g | |
| Saturated | 6.6 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 64 mg | |
| Calcium | 145 mg | 15% |
| Copper | 0.05 mg | 6% |
| Iron | 1.9 mg | 11% |
| Magnesium | 9.5 mg | 3% |
| Manganese | 0.37 mg | 21% |
| Phosphorus | 251 mg | 36% |
| Potassium | 76.1 mg | 2% |
| Selenium | 16.4 µg | 30% |
| Sodium | 578 mg | |
| Zinc | 0.41 mg | 5% |
| Thiamin (vitamin B1) | 0.26 mg | 24% |
| Riboflavin (vitamin B2) | 0.22 mg | 20% |
| Niacin (vitamin B3) | 2.2 mg | 16% |
| Pantothenic acid (vitamin B5) | 0.37 mg | 7% |
| Pyridoxine (vitamin B6) | 0.04 mg | 3% |
| Folate (vitamin B9) | 78.1 µg | 20% |
| Cobalamin (vitamin B12) | 0.15 µg | 6% |
| Choline | 36.9 mg | 9% |
| Vitamin A | 103 µg | 15% |
| Vitamin C | 0 mg | 0% |
| Vitamin D (D2 + D3) | 13.3 IU | 2% |
| Vitamin E | 0.41 mg | 3% |
| Vitamin K | 1 µg | 1% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.2 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
Plan weeks of recipes like this on SustainBite: meals that meet each person's vitamin and mineral needs, for a family too, with one grocery list. Free.