Bath Buns Recipe

food from great britain
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 Updated 08/03/2017

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A bun traditionally baked in Bath, England. See also Sally Lunn Buns.


  • 2 level teaspoons fresh yeast
  • 4 cups plain flour
  • 1/2 pint tepid milk
  • 2 tablespoons caster/superfine sugar
  • 3 tablespoons mixed candied peel
  • 2 eggs
  • 1/2 cup butter
  • 2 tablespoons sultanas
(see measure conversions for more information on quantites)


  1. Cream the yeast with 1 teaspoon of the sugar.
  2. Add the tepid milk to this.
  3. Stir this mixture into half of the flour and put it in a warm place for 1 hour.
  4. Take the other 2 cups of flour and rub the butter into it.
  5. Add to this the sugar, peel, sultanas and the other flour mixture, which should now look spongy.
  6. Beat the eggs into the mixture one at a time (traditionally with your hands) and put the mixture into a warm place to rise for a further hour.
  7. Shape into about 12 buns and put back in warm place on a greased baking tray to rise.
  8. When well risen, sprinkle with a little sugar and bake at 220 degrees centigrade (see temperature conversions) for about 15 minutes.

Prep Time: 85 minutes

Cook Time: 15 minutes

Yield: 12 buns


the recipe makes 12 buns.
#1 - mary - 04/12/2008 - 11:54
for how many is it?
#0 - uy_t - 04/02/2008 - 06:49
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