Bath Buns
recipe
Bath Buns
No commentsIngredients
- 350g strong white bread flour
- 1½ tsp dried yeast
- 75g caster sugar, plus 1 tsp
- 150ml milk, lukewarm
- pinch of salt
- 125g butter, diced
- 125g sultanas
- 50g cut mixed peel
- finely grated zest 1 large unwaxed lemon
- 2 large eggs, beaten
For the topping:
- 1 tbsp milk
- 1 tbsp caster sugar
- 18 sugar cubes, roughly crushed
- butter, to serve (optional)
Serves:
4
Preparation:
30
Cook Time:
20
Total Time:
50min
Directions
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- Sift about a third of the flour into a small bowl, stir in the yeast and the tsp sugar and mix to a smooth batter with the milk. Leave in a warm place for - minutes until frothy.
- Meanwhile, sift the remaining flour into a large bowl, stir in the salt and rub in the butter. Stir in the remaining sugar, sultanas, peel and lemon zest, then add the yeast mixture and beaten eggs. Beat with a wooden spoon until evenly mixed. Cover with oiled polythene and leave in a warm place until doubled in size and spongy - about hours.
- Beat the mixture once more. Lightly grease baking trays and drop fairly rough mounds of the mixture well apart on the baking trays.
- For the topping, warm the milk and sugar together in a small pan until the sugar has dissolved. Brush over the tops of the mounds of dough and sprinkle with the roughly crushed sugar. Cover with oiled polythene and leave in a warm place for minutes until spongy.
- Meanwhile, preheat the oven to //gas mark Cook the buns for about minutes until golden brown. Cool on wire racks, then serve warm, with butter if you like.
Source: Tesco
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