Being the good displaced Scots that they are (we’re descended from Fergusons on my grandfather’s side, and Wallaces on my grandmother’s side) my kids have a love affair with Scottish Bap buns. There’s a bakery here that makes exceptional whole wheat baps, but we go through them so fast that I thought it was time we found a recipe and started making them ourselves.
Baps are made from a milk based dough, so they’re very light and tender (and squishy). We love them with homemade Baked Apple Butter (below), cheese, honey, jam, or just plain butter.
Their distinctive characteristic is a liberal dusting of flour, making them look a little like a jelly doughnut. Here’s B. giving them their milk and flour facials.
And the final product! They’re not exactly like the ones we buy (ours probably have a higher percentage of whole wheat flour), but they’re pretty darn good!