Huffkins

A speciality from Kent

There are various stories attached to how the huffkin came into being. One attributes them to an angry baker’s wife who decided to ruin a batch of her husband’s rolls by sticking her thumb in the middle. Another claims that the hole was introduced as a receptacle for a cherry or spoonful of cherry jam (Kent is renowned for its cherries to this day). However they came about they are one among many regional, but lesser known, breads from Britain.

In Cakes: Regional & Traditional by Julie Duff huffkins are described as ‘thick flat cakes, always oval and characterised by a hole in the middle’, which is the approach I have taken below.

A slightly longer video on how to make these buns is available now on the Comfortably Hungry YouTube channel.

I usually reserve recipes for my paid subscribers but as Christmas is coming consider this my gift to you.

Ingredients

• 450g plain flour

• ½ tsp salt

• 1 tsp sugar

• 25g lard (or butter for a vegetarian version)

• 1 sachet dry fast acting yeast

• 175ml milk

• 150-175ml water tepid

Kent huffkin served with clotted cream and cherry jam.

Method

1. Sift the flour, salt and sugar into a bowl.

2. Rub in the lard or butter then stir in the yeast.

3. Mix the milk with 150ml of the water. Add to the flour then mix to a light dough. If it seems dry add a little more water. Knead on a lightly floured surface for about five to eight minutes or until the dough is smooth and elastic. Feel free to use a free standing mixer (if you are fortunate enough to have one) placing all the ingredients in the bowl and using the dough hook attachment.

4. Cover and prove in a warm place for 60 to 90 minutes or until doubled in size.

5. Tip the puffy dough out onto a lightly floured surface then knead briefly before dividing into eight equal pieces. Roll each one into an oval shape just over 1cm in depth.

6. Place on a greased or lined baking sheet. Use your thumb to make a firm impression in the centre of each bun. Cover with a clean tea towel and leave somewhere warm to rise again for around thirty to forty minutes.

7. Preheat the oven to 220℃/200℃ Fan. Bake for 10-12 minutes or until golden brown. Transfer to a cooling rack but cover them with a clean tea towel. The steam will ensure that the rolls do not become too crusty.

8. Serve split with your choice of filling. Cherry jam and clotted cream is rather delectable but savoury fillings work too.