Small Buns with Walnuts and Fennel Seed in Small Flower Pots

Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

  • About


  • 250 g (8 oz/1⅔ cups) plain (all-purpose) flour
  • 75 g ( oz/ cup) sugar
  • 2 tsp baking powder
  • pinch of salt
  • 100 g (approx. 4 oz/1 stick) cold butter, cubed + extra
  • 2 egg yolks
  • 125 ml (approx. 4 fl oz/ cup) buttermilk
  • 75 g ( oz/ cup) raisins, blanched
  • 50 g (approx. 2 oz/½ cup) walnuts, coarsely chopped
  • 1 tbsp fennel seed
  • 1 egg, beaten with 1 tbsp. water
  • 12 small unglazed clay flower pots


Preheat the oven to 180°C (350°F/ Gas 4). Grease the flower pots with butter, dust with flour and shake off the extra flour.

Blend the flour, sugar, baking powder and salt with the butter in a food processor until the mixture looks like coarse sand. Fold in the egg yolks and buttermilk. Remove the mixture from the food processor and blend in the raisins, walnuts and fennel seed. Gently knead the dough with floured hands into a smooth ball. Then roll the ball into a long sausage. Cut the sausage in half, then cut these two pieces in half and continue cutting until you have 12 equal pieces. Quickly roll each piece into a small ball and place each ball in its own clay flower pot. Spread beaten egg on top of each ball.

Bake until done and golden brown, (approx. 20 minutes). Serve hot with salted butter and if desired, with soft goat’s cheese.