Bath Buns

How to Make Bath Buns

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1. Mix the flour, yeast, sugar and salt in a large bowl. Rub in the butter with your fingertips until the mixture looks like fine breadcrumbs.

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2. Make a well in the centre and add the milk, egg, egg yolk and lemon zest. Mix to a soft, slightly sticky dough.

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3. Turn the dough out onto a lightly floured surface and knead for 10 minutes until smooth and elastic. Knead in the sultanas and peel until they are evenly spread.

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4. Put the dough in a lightly oiled bowl, cover with a damp cloth and leave to rise for 1 hour, until doubled in size.

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5. Line 2 baking sheets with baking paper. Knock the air out of the dough and divide it into 12 pieces of about 75 g each. Shape each into a rough round or oval and set them on the trays, spaced well apart.

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6. Cover loosely with oiled cling film and leave to prove for 30 minutes until puffy. Meanwhile, heat the oven to 200°C / 400°F (180°C / 355°F fan).

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7. Brush the buns with the egg glaze and press the crushed sugar on top.

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8. Bake for 15 to 18 minutes until deep golden brown. Cool on a wire rack and serve split and buttered.

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Tips for Making Bath Buns

• Crush the sugar lumps roughly, into pieces about the size of a lentil. Fine crumbs melt into the glaze, and the crunch is what you want.
• Judge the dough by feel, not just the clock. It should be soft and slightly tacky, so add only enough flour to stop it sticking to your hands.
• Do not over-prove the buns. Puffy and soft is right, and buns that have collapsed will bake dense and flat.

What to Serve with Bath Buns

• Salted butter
• Clotted cream and strawberry jam
• A pot of tea

Storing & Reheating Bath Buns

Best eaten on the day they are baked. They keep in an airtight tin for up to 2 days, and can be refreshed in a warm oven for 5 minutes. Freeze for up to 2 months and defrost at room temperature.

Bath Buns FAQ: Common Questions

Bath Buns Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.