Bath Buns
Ingredients
- Batter ⓘ
- 150 g plain flour ⓘ
- 1 teaspoon superfine sugar (caster sugar) ⓘ
- 2 teaspoons dried yeast (or 1/2 oz fresh yeast) ⓘ
- 150 ml milk, hand hot (110-125F) ⓘ
- 150 ml water, hand hot (110-125F) ⓘ
- Dough ⓘ
- 300 g plain flour
- 50 g butter, diced ⓘ
- 2 eggs, beaten
- 75 g superfine sugar (caster sugar) ⓘ
- 175 g sultanas (or raisins) ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
892
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).