Bath Buns
Bath buns are soft and fluffy with a topping of crunchy sugar, they are delicious.
Ingredients
For the dough
- 500 g Strong bread flour
- 10 g Dried quick-action yeast
- 50 g White sugar
- 250 g Whole milk heated to just below boiling point and allowed to cool right down
- 10 g Fine salt
- 50 g Unsalted butter cubed, at room temperature
- 2 Eggs beaten
- 150 g Sultanas or raisins
- 1 Tea bag
- 50 g Mixed candied peel optional if you don't like it or don't have it
For the topping
- 40 g Caster sugar
- 20 ml Hot water
- 5 Sugar cubes coarsely crushed, to sprinkle on top
Instructions
- Place the dried fruit with a tea bag in a bowl and cover with warm water.
- Measure the flour into a bowl and make a well in it. Sprinkle the sugar in and add the yeast.
- Pour over the milk and flick some flour on top to close the well. Leave it for one hour.
- Add the salt, butter, and eggs and mix together.
- Knead well for 15 minutes by hand or 10 minutes by machine with a dough hook. Place it in a bowl and cover it with a tea towel. Let it rest for 20-30 minutes to soften up.
- Drain the fruit well, remove the tea bag and add the fruit to the bowl with the dough. Gently incorporate the fruit to ensure it is well distributed. Cover the bowl again and let the dough rest for 2 hours. You can make this the night before and put it in the fridge if you want to. But if you do that, the buns will take longer to rise once they are shaped.
- When you are ready to shape the buns, line a deep-sided roasting tin big enough to hold 12 buns with non-stick baking parchment.
- Divide the dough into 12 pieces and evenly space them in the tin. Cover with a tea towel and let rest for one hour, or longer if the dough has been in the fridge.
- Heat the oven to 180℃/Fan 160℃, glaze the buns with the beaten egg and pop them in. Bake for 12 minutes.
- Dissolve the sugar in the hot water to make a syrup. As soon as the buns come out of the oven, paint the syrup over them. Before the syrup dries, crush the sugar cubes with a rolling pin and sprinkle over the top.
- Allow to cool on a wire rack.
- Serve with clotted cream and strawberry jam.