Bath Buns Recipe
Ingredients
| Yeast | 1/2 Ounce | |
| 3 oz.castor (superfine) sugar | ||
| Warm milk | 1/4 Pint | |
| Warm water | 4 Tablespoon | |
| All purpose flour | 1 Pound | |
| Salt | 1/2 Teaspoon | |
| Butter | 2 Ounce | |
| 2 eggs, lightly beaten | ||
| Currants | 4 Ounce | |
| Peel | 2 Ounce, candied | |
| Egg | 1/2 , beaten (Glaze:) | |
| Milk | 1 Tablespoon (Glaze:) | |
| Sugar | 2 Tablespoon, crushed (Glaze:) | |
Directions
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.
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.
Chef
