Bath Buns

Name: Bath Buns
Cuisine: British
Ingredients: 30 g (1¼ oz) powdered milk; 345 ml (11⅔ fl oz) warm water; 60 g (2 oz) fresh yeast; 2 eggs, plus 1 egg for cracking; 2 eggs, plus 1 egg for cracking; 1.1 kg (2 lb 6½ oz) plain flour, sifted, plus extra, for dusting; ½ tsp salt; 140 g (5 oz) butter; 85 g (3 oz) sultanas; 30 g (1¼ oz) candied mixed peel; nibbed sugar, for decoration; nibbed sugar, for decoration; 65 ml (2½ fl oz) Stock Syrup

Preparation info

Makes
12

Difficulty
Easy

Appears in

World's Best Cakes

By Roger Pizey

Published 2013

About

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) powdered milk
345 ml (11⅔

Europe
United Kingdom
Bread
Vegetarian
England

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