Bath buns recipe
Bath Buns recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼
Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.
Ingredients
| 225 g | plain flour |
| ½ tsp | salt |
| 55 g | caster sugar |
| 2 ½ tsp | easy mix yeast |
| 150 ml | milk, semi-skimmed or full fat only, warmed to about 100-110F, 40-45C – a little more may be needed |
| 55 g | butter, unsalted, at room temperature |
| 30 g | sultanas |
| ½ medium | lemon, zest only |
| 1 medium | egg, beaten |
| 1 tbsp | sugar, coarsest possible, for topping |
| thick sugar syrup, for glaze OR | |
| 1 tbsp | honey, you may need extra |
Instructions
Preheat oven to Gas Mark 6, 20°0C, 400°F.
Mix flour and salt together in a bowl and rub in butter. Add yeast and mix roughly together. Make a well in centre of flour mix. Beat egg into warm milk and pour over well. Mix to a soft dough. Turn out onto a floured surface and knead well until glossy and no longer sticky.
Lightly oil a clean bowl and add dough. Roll dough to cover with oil and cover with cling film, or clean tea towel. Leave in a warm place to double in size, 1-2 hours.
Turn out onto lightly floured work surface once more and work in lemon zest, peel and sultanas until well mixed. Divide dough into 8 pieces and shape into buns by rolling between hands.
Place buns (it is traditional to always arrange tea buns very closely together so that they merge into one another) on a lightly greased and floured baking tray, preferably warmed in advance. Cover with clean tea towel to rise again for about 20 minutes.
Brush with syrup or honey and sprinkle with sugar.
Bake for about 20 minutes until risen and golden brown. Cool on wire tray.
Serve warm for best flavour, 1 per person, or allow to cool. Any surplus may be frozen in a self-seal bag or container, and thawed before use.
About this recipe:
An English teatime favourite that has been around for over 300 years named after the city of Bath where they are said to have originated.
Traditionally, Bath buns are irregularly shaped by hand and topped either with crushed sugar cubes or crystal sugar, both of which are now rarely available, and with a sprinkling of caraway seeds. The fruit, lemon and candied peel are not strictly traditional but now a regular and accepted component. Conversely, the caraway is now usually omitted.
Preparation time:
ca. 3 hrs
Resting time:
ca. 1 hr
Grade of difficulty:
easy
Calories per portion:
n/a
Reference: Bath buns recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.
