Bath Buns Recipe - That's Nerdalicious

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Bath Buns: A Taste of History

The scent of warm yeast and sugar always transports me back to my grandmother’s kitchen. She wasn’t one for fancy pastries, but her Bath Buns were legendary. I remember standing on a stool, barely tall enough to reach the counter, watching her carefully brush the golden buns with egg glaze and shower them with crushed sugar. The anticipation was almost unbearable, and the first bite, warm and sweet, was pure bliss. These buns are more than just a baked good; they’re a tangible connection to my past, a reminder of love and simple pleasures.

Recipe Overview:

Prep Time: 45 minutes (plus proving time)
Cook Time: 15-20 minutes
Total Time: 2 hours 15 minutes
Yields: 12 buns
Dietary Type: Not suitable for vegan or gluten-free diets.

Ingredients:

For the Batter:

150g plain flour
1 teaspoon superfine sugar (caster sugar)
2 teaspoons dried yeast (or ½ oz fresh yeast)
150ml milk, hand hot (110-125°F)
150ml water, hand hot (110-125°F)

For the Dough:

300g plain flour
50g butter, diced
2 eggs, beaten
75g superfine sugar (caster sugar)
175g sultanas (or raisins)
50g cut mixed peel

For the Egg Glaze:

1 egg
1 teaspoon superfine sugar (caster sugar)
1 tablespoon water

For the Topping:

40g lumps of sugar or 40g sugar cubes, crushed coarsely

Equipment Needed:

Large bowl
Wooden spoon or stand mixer
Plastic wrap or clean damp tea towel
2 baking sheets
Wire rack

Instructions:

Prepare the Batter: In a large bowl, combine the 150g plain flour, 1 teaspoon superfine sugar, 2 teaspoons dried yeast, 150ml hand-hot milk, and 150ml hand-hot water. Beat with a wooden spoon or on low speed in a mixer until well combined.
Prove the Batter (if using active dry yeast): Leave the batter in a warm place until frothy, about 20 minutes. This step is essential for activating the yeast. If you’re using fast-action, bread maker, or quick yeast, you can skip this step and proceed directly to the next.
Prepare the Dough: In a separate bowl, place the 300g plain flour. Rub in the 50g diced butter until the mixture resembles fine breadcrumbs. This process incorporates air and creates a tender crumb in the final buns.
Combine Batter and Dough: Add the flour and butter mixture, 2 beaten eggs, 75g superfine sugar, 175g sultanas, and 50g cut mixed peel to the frothy batter (or the unproved batter if using fast-action yeast).
Knead the Dough: Beat the mixture well for about 10 minutes. A standing mixer with a dough hook is ideal for this step, as it’s quite laborious by hand. The dough should become smooth and elastic.
First Rise: Cover the bowl with plastic wrap (oiled beforehand to prevent sticking) or a clean, damp tea towel. Leave in a warm place to rise for 1 ½ hours, or until the dough has doubled in size. This allows the yeast to work its magic, creating the light and airy texture characteristic of Bath Buns.
Preheat the Oven: Preheat your oven to 220°C/425°F/Gas Mark 7. Lightly butter or grease two baking sheets to prevent the buns from sticking.
Shape the Buns: After the first rise, beat the dough well for a few minutes to release any excess air. Place large tablespoonfuls (or globs) of dough onto the prepared baking sheets, spacing them evenly. Aim for 6 buns per sheet to allow for proper expansion during baking.
Second Rise: Cover the baking sheets with oiled plastic wrap or a clean, damp tea towel. Leave the buns in a warm place for 30 minutes, or until they have doubled in size again. This second rise contributes to the buns’ final volume and lightness.
Prepare the Egg Glaze: In a small bowl, whisk together the egg, 1 teaspoon superfine sugar, and 1 tablespoon water until well combined. This glaze will give the buns a beautiful, glossy finish and enhance their browning during baking.
Glaze and Top: Uncover the risen buns and gently brush them with the prepared egg glaze. Sprinkle generously with the crushed sugar lumps. The coarse sugar adds a delightful crunch and a touch of rustic charm.
Bake: Bake the buns for 15 to 20 minutes, or until they are golden brown and sound hollow when tapped on the bottom. Keep a close eye on them during the last few minutes of baking to prevent burning.
Cool: Remove the baked buns from the oven and transfer them to a wire rack to cool completely. This allows air to circulate around the buns, preventing them from becoming soggy.

Expert Tips & Tricks:

Warm Milk & Water Temperature: Ensure your milk and water are hand-hot (around 110-125°F) for the batter. This is the optimal temperature to activate the yeast. Too hot, and you risk killing the yeast; too cold, and it won’t activate properly.
Sticky Dough: Don’t be afraid of a slightly sticky dough. This is normal and contributes to a light and airy bun. Resist the urge to add more flour unless the dough is completely unmanageable.
Even Baking: For even baking, rotate the baking sheets halfway through the baking time.
Crushed Sugar Texture: If you can’t find sugar lumps, you can use regular granulated sugar, but the coarser texture of the crushed lumps adds a unique crunch and visual appeal. To crush sugar cubes, place them in a sturdy zip-top bag and gently crush them with a rolling pin or the back of a heavy pan.

Serving & Storage Suggestions:

Bath Buns are best enjoyed warm, ideally on the day they are baked. They are a perfect accompaniment to a cup of tea or coffee. Store any leftover buns in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to 2 months. To reheat, wrap the buns in foil and warm them in a low oven (around 150°C/300°F) for 10-15 minutes, or until heated through. You can also microwave them briefly, but be careful not to overcook them, as they can become tough.

Nutritional Information:

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	300 kcal	15%
Total Fat	8g	12%
Saturated Fat	4g	20%
Cholesterol	50mg	17%
Sodium	60mg	3%
Total Carbohydrate	50g	17%
Dietary Fiber	2g	7%
Sugars	15g	–
Protein	6g	12%

Variations & Substitutions:

Mixed Dried Fruit: As an alternative to sultanas and mixed peel, you can use 225g of mixed dried fruit, ensuring it includes some mixed peel for the traditional flavor.
Citrus Zest: Add the zest of an orange or lemon to the dough for an extra layer of citrusy aroma and flavor.
Spices: Incorporate a pinch of ground cinnamon, nutmeg, or mixed spice into the dough for a warming, festive twist.
Glacé Cherries: Add chopped glacé cherries to the dough along with the sultanas and mixed peel for a pop of color and sweetness.

FAQs (Frequently Asked Questions):

Q: Can I use fresh yeast instead of dried yeast?
A: Yes, you can substitute ½ oz of fresh yeast for the dried yeast. Crumble the fresh yeast into the warm milk and water mixture and let it stand for 5-10 minutes until frothy before adding it to the flour.

Q: Why is my dough not rising?
A: Several factors can prevent dough from rising. Ensure your yeast is fresh and active, the milk and water are at the correct temperature (110-125°F), and the room is warm enough.

Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough up to the first rise stage and store it in the refrigerator overnight. Bring the dough back to room temperature before proceeding with the recipe.

Q: How do I prevent the sugar topping from burning?
A: If the sugar topping is browning too quickly during baking, tent the buns with foil for the remaining baking time.

Q: Can I freeze the baked buns?
A: Yes, you can freeze the baked buns. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2 months. Thaw them completely before reheating.

Final Thoughts:

Bath Buns are a delightful treat that’s surprisingly easy to make at home. Don’t be intimidated by the multiple steps; the results are well worth the effort. The combination of the soft, slightly sweet dough, the plump sultanas, and the crunchy sugar topping is simply irresistible. Give this recipe a try and experience the taste of history! I encourage you to experiment with variations and make these buns your own. Share your creations with friends and family, and let the aroma of freshly baked Bath Buns fill your home with warmth and joy. And please, share your feedback and adaptations – I’m always eager to learn from fellow bakers!