Coburg buns

I’d bought the latest version of Mary Berry’s Baking Bible a few months ago. These coburg buns caught my eye, they looked so cute and easy to make. I didn’t have brioche tins so I ordered some version of them from Amazon and last Saturday evening I created my own version of Coburg buns.


  • 55g (2oz) flaked almonds
  • 150g (5oz) self raising flour (I used a mixture of spelt and buckwheat flower)
  • 1 level teaspoon baking powder
  • 1/2 level teaspoon ground mixed spice
  • 1/2 level teaspoon ground ginger
  • 1/2 level teaspoon ground cinnamon
  • 55g (2oz) butter, softened
  • 55g (2oz) caster sugar (I used coconut sugar)
  • 1 large egg
  • 1 tablespoon golden syrup
  • 4 tablespoon milk


  • Lightly grease 12 mini brioche tins
  • Place a few almond flakes in the base of each tin.
  • Beat all the ingredients mix for 2 minutes until the mixture is blended and smooth
  • Add to the tins and bake for 15 minutes
  • Leave to cool, turn out so the almond flakes on top and finish cooling on a wire rack.

Reference: Mary Berry’s Baking Bible. Page 345.

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