Bath Buns
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Bath Buns
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A sweetened bread bun heralding from the city of Bath, in England. Delicious served with clotted cream and jam.
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Ingredients
- 150 ml semi-skimmed milk plus extra for glaze
- 2 eggs
- 60 g unsalted butter
- 350 g strong white flour
- 80 g golden caster sugar
- salt a pinch
- 1 1/4 tsp fast-action yeast
- 80 ml water
- 5 sugar cubes crushed
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Instructions
- Pre-heat your oven to 240 degrees C. Warm your milk in a small pan until steaming (not boiling). Take off the heat for now.
- Rub your unsalted butter (cubed) into your strong flour until a breadcrumb-like consistency is achieved.
- Whisk an egg into the milk once it has cooled down a little.
- Stir half your sugar (40g), pinch of salt and yeast into the flour mixture. Make a well in the middle of the flour and pour in the egg/milk mix. Mix together using a kitchen stand mixer and a dough hook, until a dough has formed. Mix for 5 minutes more.
- Once the dough is smooth and springy, place into an oiled bowl (I used the same one) and cover with a damp tea towel (just run under the water and squeeze out the excess). Place in a warm place to rise until doubled - this will take about an hour.
- Once proved, knock back by pushing your hands down on the inflated dough and turn out onto a floured surface. Divide into 6 equal pieces. Shape into balls and place on a lined baking tray. Prove again, covered, until doubled in size. This may take 30 -45 minutes.
- Make an egg glaze by whisking together an egg and 2 tbsp of milk. Brush over the proved buns. Bake in your oven for 20 minutes, until brown.
- Whilst the buns bake, make your sugar syrup glaze by boiling 40g caster sugar and water in a pan, until the sugar has all dissolved. Once the buns come out of the oven, brush the warm syrup over the buns. Sprinkle on your crushed sugar cubes (I used the end of a rolling pin to crush mine).
Notes
- Storage - You can store these in a tightly sealed container for about 2 days. You can freshen them in the oven for 5 minutes on a low temperature (100 degrees) if they feel like they've hardened.
- Freezing - You can freeze these buns for 3+ months. I would place them on a tray to freeze first and then once frozen, place in a freezer bag. This helps stop them from sticking when freezing.
Nutrition Information
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Calories
388kcal
(19%)
Carbohydrates
61g
(20%)
Protein
11g
(22%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
78mg
(26%)
Sodium
37mg
(2%)
Potassium
140mg
(4%)
Fiber
2g
(8%)
Sugar
18g
(36%)
Vitamin A
356IU
(7%)
Vitamin C
0.1mg
(0%)
Calcium
51mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 388 kcal
% Daily Value*
| Calories | 388kcal | 19% |
| Carbohydrates | 61g | 20% |
| Protein | 11g | 22% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 78mg | 26% |
| Sodium | 37mg | 2% |
| Potassium | 140mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 356IU | 7% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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