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Queen's Head Huffer

This recipe is our interpretation of the Huffers that we first encountered at the White Hart pub, Great Saling, Essex, in the 1980’s. They are delicious filled with cheese, prawn, sausage or ham.


900g white flour if making brown huffers use 625g brown flour (cobber etc.) the rest white

2 teaspoons dried yeast , not fast acting (re-activated ) or 20g fresh

2 teaspoons salt

2 tablespoons olive oil

550ml water (made up of 400ml cold topped with 100ml from kettle).


Add salt, flour, oil and yeast/water, in that order.

Mix in Kenwood starting on minimum speed then 5-8 minutes on speed 1.

Transfer into large oiled bowl and cover with Clingfilm and leave in a warm place.

After about 1 hour when dough has risen to top of the bowl scrape out carefully on to lightly floured work top and tuck into a ball.

Divide in two.

Tuck each half into a ball, flatten slightly and cut into 4 pieces.

You should now have 8 roughly triangular ‘rolls’.

You can fit 8 huffers on a baking tray lined with non-stick paper.

Leave to rest for 1 hr.

Switch oven on to get hot 220C

Bake in oven on 220C for 20mins.