Bath Bun Recipe Paul Hollywood

BATH BUNS

Steps:

• Place the batter ingredients (flour, sugar, yeast, warm milk and water) in a large bowl and beat with a wooden spoon, or on low in a mixer.
• Leave in a warm place until frothy for about 20 minutes.
• If you use Fast Action, bread maker, or quick yeast, omit the "leave until frothy" step.
• For the dough, place the flour in a bowl and rub in the butter until it resembles fine breadcrumbs.
• Add the flour and butter mixture, eggs, sugar, sultanas and mixed peel to the batter.
• Beat well for about 10 minutes (this is a lot easier with an standing mixer!) Cover (with plastic wrap or a clean damp tea towel) and leave to rise for 1 1/2 hours or until dough has doubled.
• Pre-heat oven to 220°C/425°F/Gas mark 7 and lightly butter or grease 2 baking sheets.
• Beat the dough well for a few minutes, place large tablespoonfuls/globs of dough on the baking sheets (6 per sheet).
• Cover (if you use plastic wrap, remember to oil it before hand!) and leave in a warm place for 30 minutes until doubled in size.
• Place egg glaze ingredients in a bowl and beat until well combined.
• Uncover buns and brush with egg glaze, then sprinkle with the crushed sugar lumps.
• Bake for 15 to 20 minutes.
• Leave to cool on wire rack.
• You can also replace the sultanas and mixed peel with 225g mixed dried fruit, as long as it contains some mixed peel.

BATH BUNS

Steps:

• Gently heat the milk until tepid, then stir in the yeast.
• Combine the flour, sugar and 1 teaspoon of sea salt in an electric mixer or another large bowl.
• Using your hands or the mixer's dough hook on medium, work in the butter till the mix is like fine breadcrumbs.
• With a wooden spoon, stir in the caraway seeds (if using) and yeasty milk until well combined. It will appear a bit wet, but don't add any flour. Rest the dough for 10 minutes.
• Skip this stage if using an electric mixer. Grab a handful of dough, stretch it out and slap it back into the bowl. Continue to stretch and slap for 5 minutes until it's more elastic and easier to handle.
• Turn the dough out onto a flour-dusted work surface and, with floured hands, knead it for 8 to 10 minutes (or 6 to 8 minutes using the mixer's dough hook) until it is smooth and elastic.
• Place the dough in a large clean bowl, cover with a damp tea towel and leave in a warm place for 1 hour 30 minutes, or until doubled in size.
• Preheat the oven to 190ºC/gas 5. Line a baking tray with greaseproof paper (or use a non-stick baking tray).
• Knock back the dough and turn it out onto a work surface. Divide into 12 equal pieces and roll into balls.
• Place them seam-side up and push a sugar cube into the centres. Pull the dough around it so it is completely enclosed. Reshape into balls.
• Place sugar-side down on the tray and cover with a damp cloth. Leave in a warm place for 30 minutes, or until doubled in size.
• Beat the egg, then brush over the buns. Bake for 15 to 20 minutes, or until they are golden and sound hollow when tapped underneath.
• Just before you take them out the oven, warm the milk and sugar for the glaze until the sugar has dissolved.
• Transfer the buns to a wire rack and brush generously with the milk glaze while they're still hot.
• Lightly crush the sugar cubes for the topping, then sprinkle on top with the caraway seeds (if using). Eat while warm.

PAUL HOLLYWOOD'S CHELSEA BUNS

Steps:

• Place the flour and salt into a large mixing bowl and stir until thoroughly combined. Make a well in the centre of the flour and pour in the yeast.
• Warm the milk and butter in a small saucepan until the butter is melted and the mixture is lukewarm. Pour into the flour mixture, add the egg and stir thoroughly until the contents of the bowl come together as a soft dough.
• Tip the dough onto a lightly floured work surface and knead well for five minutes, until the dough is smooth and elastic.
• Place the dough into an oiled bowl and leave to rise, covered with a damp tea towel, for one hour or until doubled in size.
• Tip the dough out onto a lightly floured work surface. Roll out dough into a rectangle about 30x20cm/12x8in.
• Brush all over with the melted butter. Evenly sprinkle the orange zest over the buttered surface, followed by the sugar, cinnamon and dried fruit.
• Tack down the long side of the dough rectangle nearest to you by pressing it down onto the work surface with your thumb. Roll the opposite long side of the dough towards you quite tightly, until the roll is complete and tight. With a sharp knife cut into thick rounds - about 4cm/1¾in.
• Grease a deep roasting tin or baking tray thoroughly with butter.
• Place the buns, cut side up, into the greased baking tray leaving about 1cm/½in of space between each one. You want them to be close enough so that when they rise further and then bake, they will bake with their sides touching. They can then be pulled apart and you get a lovely soft edge.
• Leave to rise for about 30 minutes in a warm place.
• Preheat oven to 190C/170C Fan/Gas 5.
• When the buns are ready, put them in the oven and bake for 20-25 minutes until golden-brown. Check after 15 minutes or so and cover the buns with foil if they are getting too brown.
• Remove the buns from the oven and let them cool slightly before transferring them from the tin to a cooling rack.
• Melt the jam in a small saucepan with a splash of water until smooth. Brush the jam over the buns to glaze and allow to cool.
• Mix together the icing sugar, orange zest and two tablespoons water. Drizzle the icing over the cooled buns and allow to set before serving.

CHELSEA BUNS PAUL HOLLYWOOD | CRANBERRIES AND PISTACHIOS

Steps:

• Place the flour and salt into a large mixing bowl and stir until thoroughly combined. Make a well in the centre of the flour and pour in the yeast.
• Warm the milk and butter in a small saucepan until the butter is melted and the mixture is lukewarm. Pour into the flour mixture, add the egg and stir thoroughly until the contents of the bowl come together as a soft dough.
• Tip the dough onto a lightly floured work surface and knead well for five minutes, until the dough is smooth and elastic.
• Place the dough into an oiled bowl and leave to rise, covered with a damp tea towel, for one hour or until doubled in size.
• Tip the dough out onto a lightly floured work surface. Roll out dough into a rectangle about 30x20cm/12x8in.
• Brush all over with the melted butter. Evenly sprinkle the orange zest over the buttered surface, followed by the sugar, cinnamon, cranberries and pistachios.
• Tack down the long side of the dough rectangle nearest to you by pressing it down onto the work surface with your thumb. Roll the opposite long side of the dough towards you quite tightly, until the roll is complete and tight. With a sharp knife cut into 10 4cm/1¾in thick rounds.
• Grease a deep roasting tin or baking tray thoroughly with butter.
• Place the buns, cut side up, into the greased baking tray leaving about 1cm/½in of space between each one. You want them to be close enough so that when they rise further and then bake, they will bake with their sides touching. They can then be pulled apart and you get a lovely soft edge.
• Leave to rise for about 30 minutes in a warm place.
• Preheat oven to 200ºC (convection oven).
• When the buns are ready, put them in the oven and bake for 20-25 minutes until golden-brown. Check after 15 minutes or so and cover the buns with foil if they are getting too brown.
• Remove the buns from the oven and let them cool slightly before transferring them from the tin to a cooling rack.
• Mix together the icing sugar, orange zest and two tablespoons of water. Drizzle the icing over the cooled buns and allow to set before serving.

BELGIAN BUNS

Steps:

• Mix the flour, yeast, caster sugar and 1 tsp sea salt in a large bowl. Make a well in the centre and pour in the warm milk, beaten egg and melted butter. Mix well a soft dough forms. If it feels dry, add a bit of warm water, if it feels too sticky and wet, add 1 tbsp flour.
• Dust a work surface with flour and tip the mixture onto it. Knead the dough until it feels smooth and elastic. Shape into a ball and put in a large, lightly floured bowl. Cover and leave to rise in a warm place for 1 hr or until doubled in size. Or, leave to prove in the fridge overnight, removing 45 mins before continuing.
• Line a large baking tray with non-stick baking paper. Lightly dust a work surface and roll out the dough to 30 x 45cm. Evenly spread the lemon curd over the dough and sprinkle with the sultanas. Roll the dough up lengthways from the shortest side, like a Swiss roll, to form a log. Cut into 12 equal sized buns with a sharp knife, egg-washing the loose end of the pastry and pressing it down, so it doesn't unravel. Arrange, spread apart, on the prepared baking tray, cover, and leave to prove for 45 mins until doubled in size.
• Heat the oven to 200C/180C fan/gas 6. Brush the buns with a little egg wash. Bake for 10 mins, then reduce the temperature to 180C/160C fan/gas 4 and cook for a further 10 mins. Leave to cool.
• Meanwhile, sieve the icing sugar and mix with 3 tbsp water until a thick, white icing forms. Spread the icing on top of the buns with the back of a spoon, then put a cherry in the middle of each one.