For Bun weekend, I was leafing through this book, and decided to try something very close to the original recipe. For one I had bought a small pot of Mahlab when Vickie and I visited Borough Market. I did not have any orange blossom water, so used a little of my Panettone essence. And in my bid to reduce my animal fat consumption and less saturated fat, I used Pure Margarine instead of the butter.
all these need now is a little glaze and a scattering of chopped pistachio nuts. Fifteen minutes later there is a home filled with wonderful baking smells and a couple of trays of buns.
I think next time I shall try soaking the nuts prior to chopping, or may cover the buns half way to try to lessen the scorching, specially when warming them up for breakfast.