Bath Buns Recipe
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
- Cream the yeast with 1 teaspoon of the sugar.
- Add the tepid milk to this.
- Stir this mixture into half of the flour and put it in a warm place for 1 hour.
- Take the other 2 cups of flour and rub the butter into it.
- Add to this the sugar, peel, sultanas and the other flour mixture, which should now look spongy.
- 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.
- Shape into about 12 buns and put back in warm place on a greased baking tray to rise.
- 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
Powered by Comment Script