Bath Buns Recipe


Difficulty LevelEasyHealth IndexAverage
DishInterest Group


 Compressed yeast1⁄2 Ounce (Fresh)
 Castor sugar3 Ounce (Superfine)
 Warm milk1⁄4 Pint
 Warm water4 Tablespoon
 All purpose flour1 Pound (Strong Plain)
 Salt1⁄2 Teaspoon
 Butter2 Ounce
 Eggs2 , lightly beaten
 Currants4 Ounce
 Mixed candied peel2 Ounce
 Egg1⁄2 , beaten
 Milk1 Tablespoon
 Crushed lump sugar2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2909 Calories from Fat 598

% Daily Value*

Total Fat 68 g104.4%

Saturated Fat 36.3 g181.4%

Trans Fat 0 g

Cholesterol 664.1 mg221.4%

Sodium 1223.3 mg51%

Total Carbohydrates 501 g167.2%

Dietary Fiber 24.3 g97.1%

Sugars 132.6 g

Protein 71 g142.1%

Vitamin A 49% Vitamin C 206%

Calcium 43.4% Iron 141.3%

*Based on a 2000 Calorie diet


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.