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Bath Buns
- Makes
12
- Difficulty
Easy
By Roger Pizey
Published 2013
A regional recipe from Bath in Southwest England, these buns date back to the 17th century. Discussion and debate is ongoing as to which is the original recipe and who invented it - we will probably never know, but suffice to say this version is a great bun whatever the time of day.
Ingredients
For the bun dough
30 g 1¼ oz 345 ml 11⅔
Method
- To make the dough, whisk the powdered milk into the warm water then dissolve the yeast in it and finally add the eggs.
- In a large bowl, mix the sifted flour and salt with the sugar then rub in the butter using your fingertips until it resembles breadcrumbs.
- Make a well in the centre then add the yeast liquor in several bursts until a firm but supple d
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