Traditional Kentish Huffkin

Make a simple yeast bread dough with flour, yeast, and a little butter.

Let the dough rise, then divide and shape into round, slightly flattened buns.

The characteristic step: Press your thumb deeply into the center of each bun to create a large dimple.

Let them rise again on the tray.

Bake at 220°C for 12-15 minutes until light and soft.

Traditionally, the hole was used to hold a local cherry or jam, often given to hop-pickers in Kent.