[Griogar] Cheannaich mise na bonnaich a tha seo ann am bùth turas no dhà is cha do chòrd iad rium, ach tha mi air a bhith gan dèanamh mi fhìn a-nis agus tha iad fada nas fearr.
[Griogar] Agus airson tòiseachadh tha mi a’ dol a chur dà cheud gu leth grama flùr plain tro shìoltag. Agus cuideachd dà cheud gu leth grama flùr làidir. Tha mi fèir a’ dol a dhèanamh toll anns a’ mheadhan, agus nì sinn mar a tha sibh a’ dèanamh mar as àbhaist fèir a’ cur a’ bheirm gu aon thaobh.
[Griogar] Tha pacaid slàn de bheirm agam, agus cuideachd tha dà spàin-teatha salainn a’ dol chun taobh eile. Agus cuideachd tha dà spàin mhòr siùcar. Agus a-steach cuideachd tha aon ugh. Leth cheud grama ìm a tha caran bog cuideachd.
[Griogar] Nise, fèir a’ cleachdadh an spàin fiodha a th’ agam ann a sheo tha mi fèir a’ dol a thoirt a h-uile càil ri chèile. Agus ris a sin tha mi a’ dol a chur ceud gu leth milleliotair dha bainne ris. Agus tha am bainne a tha sin tha e cha mhòr blàth.
[Griogar] Tha mi ag obrachadh na taoise fad deich mionaidean no cairteal na h-uarach gus am bi i mìn. Tha mi an uair sin ga cur ann am bobhla ris an do shuath mi ola, a’ cur cling film air uachdar agus ga fhàgail ann an àite blàth ’son uair a thìde, no gus am bi meudachd an cnap-taoise air dùblachadh.
[Griogar] Seo a-nis. Agus e fhathast gu math bog.
[Griogar] Nise, nì sinn leth dheth an toiseach. Is tha fios againn an uair sin gum faigh sinn sia a-mach às gach taobh.
[Griogar] Ceithir... còig... sia. Agus tha sinn fèir a’ dol gan roiligeadh an àird is gur e cha mhòr sausage a th’ againn.
[Griogar] Tha sinn gan iarraidh air an treidhe againn faisg gu leòr. Cha mhòr centimetre no mar sin. Seo a-nis. Tha dusan agam an seo a-nis. Tha sinn airson gum fàs iad cha mhòr dhà uimhir a-rithist. Nise tha mi airson fèir a dol chur beagan ola air an cling a bh’ agam aig an toiseach. Agus tha iad a seo a-nis, is ann an àite blàth airson trì cairteal na h-uarach gu uair a thìde.
[Griogar] Tha iad seo a-nis air fàs mòr anns a’ bhlàths san rùm a tha seo. Is iad deiseal airson an àmhainn. Thig iad dhan an àmhainn airson ’s dòch’ còig deug mionaidean aig ceud is ochdad Celsius.
[Griogar] Fàgaidh mi na bonnaich a’ fuarachadh mus lìon mi iad le silidh sùibh-làir agus barr air a bhualadh. Cuiridh mi an uair sin còmhdach pinc orra; measgachadh de ceithir ceud grama siùcar còmhdaich, trì no ceithir spàine de bhùrn agus boinneag no dhà de dhath-bìdh dearg.
[Griogar] Sìos ann an oner!
[Griogar] Ah, sin math. Tha an t-aran a tha sin cho bog. Mmm. Tha a h-uile càil a-staigh a sin, ’s caomh leam a h-uile càil a th’ ann.
Chaidh am prògram seo, Mach à Seo, a chraoladh an toiseach ann an 2018. Le taing do Caledonia TV.
[Gregor] I’ve bought these buns in the shops a couple of times and I didn’t enjoy them, but I’ve been making them myself now and they’re much better.
[Gregor] And to start I’m going to put two-hundred and fifty grams of plain flour through a sieve. And also two-hundred and fifty grams of strong flour. I’m just going to make a hole in the middle and we’ll put the yeast to one side as you usually do.
[Gregor] I’ve got a full packet of yeast, and also two teaspoons of salt going on the other side. And also two large spoons of sugar. And going in also is one egg. Five-hundred grams of fairly soft butter as well.
[Gregor] Now, just using my wooden spoon here I’m just going to bring everything together. And to that I’m going to add one-hundred and fifty millilitres of milk. And that milk is almost warm.
[Gregor] I’m working the dough for ten minutes or quarter an hour until it’s fine. I’m then going to put it into a bowl into which I’ve rubbed with oil, putting cling film over the top and leaving it in a warm place for an hour, or until the lump of dough has doubled in size.
[Gregor] There we are. And it’s still pretty soft.
[Gregor] Now, we’ll make them into halves first. And we know then that we’ll get six from each half.
[Gregor] Four… five… six. And we’re just going to roll them up until we’ve almost got a sausage.
[Gregor] We want them close enough together on our tray. Almost a centimetre or thereabouts. There we go. I’ve got a dozen now. We want them to rise to almost double again. Now, I just want to put a little oil on the cling film I had at first. And they’re here now in a warm place for three-quarters of an hour to an hour.
[Gregor] They’ve risen a lot in the warmth of this room now. And they’re ready for the oven. They’ll go in the oven for maybe fifteen minutes at one-hundred and eighty Celsius.
[Gregor] I’ll leave the buns cooling before I fill them with strawberry jam and whipped cream. I’ll then put pink icing on them; a mixture of four-hundred grams icing sugar, three or four spoons of water and a drop or two of red food colouring.
[Gregor] Down in a oner!
[Gregor] Ah, that’s good. That bread is so soft. Mmm. Everything in there, I like it all.
This programme, Fuine, was first broadcast in 2018. Courtesy of Caledonia TV
[Griogar] Cheannaich mise na bonnaich a tha seo ann am bùth turas no dhà is cha do chòrd iad rium, ach tha mi air a bhith gan dèanamh mi fhìn a-nis agus tha iad fada nas fearr.
[Griogar] Agus airson tòiseachadh tha mi a’ dol a chur dà cheud gu leth grama flùr plain tro shìoltag. Agus cuideachd dà cheud gu leth grama flùr làidir. Tha mi fèir a’ dol a dhèanamh toll anns a’ mheadhan, agus nì sinn mar a tha sibh a’ dèanamh mar as àbhaist fèir a’ cur a’ bheirm gu aon thaobh.
[Griogar] Tha pacaid slàn de bheirm agam, agus cuideachd tha dà spàin-teatha salainn a’ dol chun taobh eile. Agus cuideachd tha dà spàin mhòr siùcar. Agus a-steach cuideachd tha aon ugh. Leth cheud grama ìm a tha caran bog cuideachd.
[Griogar] Nise, fèir a’ cleachdadh an spàin fiodha a th’ agam ann a sheo tha mi fèir a’ dol a thoirt a h-uile càil ri chèile. Agus ris a sin tha mi a’ dol a chur ceud gu leth milleliotair dha bainne ris. Agus tha am bainne a tha sin tha e cha mhòr blàth.
[Griogar] Tha mi ag obrachadh na taoise fad deich mionaidean no cairteal na h-uarach gus am bi i mìn. Tha mi an uair sin ga cur ann am bobhla ris an do shuath mi ola, a’ cur cling film air uachdar agus ga fhàgail ann an àite blàth ’son uair a thìde, no gus am bi meudachd an cnap-taoise air dùblachadh.
[Griogar] Seo a-nis. Agus e fhathast gu math bog.
[Griogar] Nise, nì sinn leth dheth an toiseach. Is tha fios againn an uair sin gum faigh sinn sia a-mach às gach taobh.
[Griogar] Ceithir... còig... sia. Agus tha sinn fèir a’ dol gan roiligeadh an àird is gur e cha mhòr sausage a th’ againn.
[Griogar] Tha sinn gan iarraidh air an treidhe againn faisg gu leòr. Cha mhòr centimetre no mar sin. Seo a-nis. Tha dusan agam an seo a-nis. Tha sinn airson gum fàs iad cha mhòr dhà uimhir a-rithist. Nise tha mi airson fèir a dol chur beagan ola air an cling a bh’ agam aig an toiseach. Agus tha iad a seo a-nis, is ann an àite blàth airson trì cairteal na h-uarach gu uair a thìde.
[Griogar] Tha iad seo a-nis air fàs mòr anns a’ bhlàths san rùm a tha seo. Is iad deiseal airson an àmhainn. Thig iad dhan an àmhainn airson ’s dòch’ còig deug mionaidean aig ceud is ochdad Celsius.
[Griogar] Fàgaidh mi na bonnaich a’ fuarachadh mus lìon mi iad le silidh sùibh-làir agus barr air a bhualadh. Cuiridh mi an uair sin còmhdach pinc orra; measgachadh de ceithir ceud grama siùcar còmhdaich, trì no ceithir spàine de bhùrn agus boinneag no dhà de dhath-bìdh dearg.
[Griogar] Sìos ann an oner!
[Griogar] Ah, sin math. Tha an t-aran a tha sin cho bog. Mmm. Tha a h-uile càil a-staigh a sin, ’s caomh leam a h-uile càil a th’ ann.
Chaidh am prògram seo, Mach à Seo, a chraoladh an toiseach ann an 2018. Le taing do Caledonia TV.
[Gregor] I’ve bought these buns in the shops a couple of times and I didn’t enjoy them, but I’ve been making them myself now and they’re much better.
[Gregor] And to start I’m going to put two-hundred and fifty grams of plain flour through a sieve. And also two-hundred and fifty grams of strong flour. I’m just going to make a hole in the middle and we’ll put the yeast to one side as you usually do.
[Gregor] I’ve got a full packet of yeast, and also two teaspoons of salt going on the other side. And also two large spoons of sugar. And going in also is one egg. Five-hundred grams of fairly soft butter as well.
[Gregor] Now, just using my wooden spoon here I’m just going to bring everything together. And to that I’m going to add one-hundred and fifty millilitres of milk. And that milk is almost warm.
[Gregor] I’m working the dough for ten minutes or quarter an hour until it’s fine. I’m then going to put it into a bowl into which I’ve rubbed with oil, putting cling film over the top and leaving it in a warm place for an hour, or until the lump of dough has doubled in size.
[Gregor] There we are. And it’s still pretty soft.
[Gregor] Now, we’ll make them into halves first. And we know then that we’ll get six from each half.
[Gregor] Four… five… six. And we’re just going to roll them up until we’ve almost got a sausage.
[Gregor] We want them close enough together on our tray. Almost a centimetre or thereabouts. There we go. I’ve got a dozen now. We want them to rise to almost double again. Now, I just want to put a little oil on the cling film I had at first. And they’re here now in a warm place for three-quarters of an hour to an hour.
[Gregor] They’ve risen a lot in the warmth of this room now. And they’re ready for the oven. They’ll go in the oven for maybe fifteen minutes at one-hundred and eighty Celsius.
[Gregor] I’ll leave the buns cooling before I fill them with strawberry jam and whipped cream. I’ll then put pink icing on them; a mixture of four-hundred grams icing sugar, three or four spoons of water and a drop or two of red food colouring.
[Gregor] Down in a oner!
[Gregor] Ah, that’s good. That bread is so soft. Mmm. Everything in there, I like it all.
This programme, Fuine, was first broadcast in 2018. Courtesy of Caledonia TV