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Bath Buns

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  Compressed yeast 1⁄2 Ounce (Fresh)
  Castor sugar 3 Ounce (Superfine)
  Warm milk 1⁄4 Pint
  Warm water 4 Tablespoon
  All purpose flour 1 Pound (Strong Plain)
  Salt 1⁄2 Teaspoon
  Butter 2 Ounce
  Eggs 2 , lightly beaten
  Currants 4 Ounce
  Mixed candied peel 2 Ounce
  Egg 1⁄2 , beaten
  Milk 1 Tablespoon
  Crushed lump sugar 2 Tablespoon

Blend the yeast with 1 teaspoon of the sugar, the milk, water and 4 oz.(1 cup) of the flour.
Leave in a warm place for about 20 minutes, until frothy.
Sift remaining flour and the salt into a warmed bowl and stir in the sugar.
Rub in the butter.
Make a well in the centre and pour in the yeast batter and beaten eggs.
Mix thoroughly then knead lightly to yield a soft dough.
Put into a lightly greased bowl, cover with a damp cloth and leave in a warm place for 1 hour or until doubled in size.
Turn onto a floured board and knead in the currants and peel.
Place 12 tablespoons of dough, well apart, on a greased baking sheet.
Put into a polythene (plastic) bag and leave to rise in a warm place for 30 minutes.
Remove from the bag.
Beat the egg with the milk and brush over the buns.
Sprinkle with sugar.
Bake in a moderately hot oven, 400°F, Gas Mark 6 for 20-25 minutes.
Cool on a wire rack.

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