Bath Buns

Makes: 12 buns

Cooking time: 2 hours

Ingredients:

Batter

150g plain Flour

1 tsp caster sugar

2 tsp dried yeast

300ml milk warmed to 37C

 

dough

450g plain flour

100g butter, diced

2 eggs, beaten

75g caster sugar

150g currants

a little zest from an orange

a little zest from a lemon

 

glaze

1 egg

1 tbsp caster sugar

1 tbsp cold water

40g nibbed sugar or coarsely crushed sugar cubes

1 tsp caraway seeds

 

Method:

Pre-heat oven to 220°C/425°F/Gas mark 7 (take off 10C degrees for fan assisted hot ovens)

Place the batter ingredients (flour, sugar, yeast, and warm milk) into a large bowl and whisk together until you have a smooth batter, leave in a warm place for 15 minutes until frothy.

To make the dough, place the flour in a bowl and rub in the butter until it resembles fine breadcrumbs.

Add the eggs, sugar, currants, lemon and orange zest, and then pour in the batter.

Beat well for about 10 minutes or two minutes if using an electric mixer with a dough hook.

Cover with cling film or a clean damp tea towel and leave to rise in a warm place for 1 hour, or until the dough has doubled in size.

Lightly grease 2 baking sheets.  Beat the dough well for a minute to knock out the air, place 12 large tablespoonfuls of dough on the baking sheets (6 per sheet).

Cover with cling film, remember to oil it before hand, and leave in a warm place for 30 minutes until doubled in size.

To make the glaze, place the egg, caster sugar and cold water into a bowl and whisk until well combined.

Brush the buns with the egg glaze, sprinkle the tops with the crushed sugar lumps and a few caraway seeds.

Bake for 15 minutes until a deep golden brown.  Leave the buns to cool on wire rack.

Eat warm with butter and homemade jam.