Bath Buns Recipes

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.

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:

• In a mixing bowl, measure 2 cups flour and stir in the dry ingredients and hot water.
• Add the eggs and beat in the mixer with the flat beater at slow speed for 30 seconds. Add the butter and beat at medium speed for 3 minutes, or for an equal length of time with a wooden spoon.
• Stop the mixer; stir in the balance of flour, 1/2 cup at a time, first with the spoon and then by hand - or under the dough hook in the mixer.
• The dough will be a rough shaggy mass that will clean the sides of the bowl. If the dough continues to be moist and sticky, add sprinkles of flour.
• Kneading:.
• If by hand, turn the dough onto a light floured work surface and knead with the rhythmic motion of push-turn-fold. The dough will become smooth and elastic and bubbles will form under the surface.
• In a mixer, the dough will form a ball around the moving dough hook. The sides of the bowl will be wiped clean.
• Knead for 8 minutes.
• First rising:.
• Place the dough on the floured work surface and knead into a ball. It will be soft, smooth and slightly sticky (till dusted with flour).
• Drop the dough into a greased bowl, turn to film all sides and cover the bowl with plastic wrap.
• Put aside at room temperature to allow the dough to double in volume, about 1 1/2 hours (or faster, if using rapid rise yeast).
• While the dough is rising, soak the currants or raisins in the water for about 1 hour and drain.
• Shaping:.
• The Bath Bun is about 4" in diameter.
• Begin by punching down the dough and kneading in the currants or raisins. Shape the dough under your hands into a 24" long roll.
• cut into 24 equal pieces - each about the size of a large egg - one will weigh about 2 oz.
• Work into balls and flatten on top. Place them on a baking sheet, leaving 1 1/2" between them.
• Brush each with the beaten egg yolk. Dribble the lemon juice and sugar over the tops.
• Place your baking sheet in a warm place; cover carefully with a length of wax paper or parchment paper. The buns will double in bulk in about 45 minutes.
• Preheat the oven to 350 about 20 minutes before baking.
• Brush the rolls with milk before placing them in the oven. Bake in the moderate oven till the buns test done - 20-30 minutes. (Rap once on the bottom crust. A hard, hollow sound means the bun is baked - just don't wait till it's too hard).
• Remove from the oven, place on a metal rack to cool before serving.

CHELSEA BUNS

Steps:

• Sprinkle the yeast over 1/4 cup of warm water in a small bowl and stir in 1 teaspoon of sugar. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
• Sift together the flour and salt. Cut in 3/4 cup butter with a knife or pastry blender until the mixture resembles coarse crumbs. Bring the milk to a boil; remove from the heat and stir in 1/2 cup sugar. Cool until the milk is lukewarm, no more than 100 degrees F (40 degrees C). Pour the milk and yeast mixture into the flour. Add the eggs and mix well to form a soft, sticky dough.
• Turn the dough out onto a well-floured surface and knead until smooth and elastic, about 8 minutes. Add more flour a tablespoon at a time, if necessary. Place the dough in a buttered bowl, turning to coat the dough. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 1/2 hours.
• Roll the dough into a square on a floured surface. Brush the dough with the melted butter and sprinkle with the remaining 1/4 cup sugar and the raisins. Roll up the dough to form a log, pinching the seam to seal.
• Preheat an oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
• Cut the log into slices about 1 1/2 inches thick. Place the slices in the prepared pan and let them rise for 30 minutes. Beat the egg yolk with 2 tablespoons of water to form an egg wash. Brush the buns with egg wash.
• Bake in the preheated oven until the buns are golden brown and the centers are set, about 25 minutes.