Bath Buns
Golden, enriched yeasted buns from Somerset, packed with fragrant candied peel and finished with crunchy crushed sugar nibs.
- Prep
- 30 min
- Cook
- 18 min
- Total
- 48 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •Baking tray
- •Greaseproof paper
- •Large mixing bowl
- •Pastry brush
- •Wire cooling rack
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 12 g
- carbs
- 52 g
- fibre
- 2 g
- protein
- 8 g
- calories
- 340 kcal
Instructions
- 1
Warm the milk gently in a small pan until lukewarm to the touch.
- 2
Combine the flour, yeast, caster sugar, and salt in a large mixing bowl.
- 3
Pour in the warm milk, softened butter, and beaten eggs.
- 4
Knead for ten minutes on a lightly floured worktop until smooth and elastic.
- 5
Fold the chopped candied peel into the dough until evenly distributed.
- 6
Cover the bowl and leave to prove in a warm place for one hour.
- 7
Divide the dough into eight equal portions and shape each into a neat ball.
- 8
Place the buns on a baking tray lined with greaseproof paper.
- 9
Cover loosely and leave to prove for thirty minutes until noticeably puffed.
- 10
Brush each bun gently with milk and scatter the sugar nibs generously on top.
- 11
Bake at 180°C fan for fifteen to eighteen minutes until rich golden brown.
- 12
Transfer the buns to a wire cooling rack to cool slightly before serving.
Chef's tips
Take care not to overheat the milk when warming it, as excess heat will kill the yeast. If pearl sugar is difficult to source, crush rough sugar cubes into coarse granules using a rolling pin.
Ingredient substitutions
- pearl sugar nibs → crushed white sugar cubes
- mixed candied peel → finely chopped candied orange peel
Storage
Store in an airtight bread tin at room temperature for up to two days.
Reheating
Warm in a preheated oven at 160°C fan for five minutes to refresh the crumb.
Common mistakes to avoid
- •Adding candied peel too early, which can tear the developing gluten strands during initial kneading.
- •Using cold butter or eggs, which slows down the dough's proving time.
- •Over-baking, which dries out the rich, brioche-like interior crumb.
Serving suggestions
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