The Bath Bun is said to have been invented by a doctor
(William Oliver) – he also invented the Bath Oliver. He did practise in Bath although he wasn't
born there.
So what is a Bath Bun?
It is a sweet roll made from a yeast based milk dough and has crushed
sugar sprinkled on top after baking.
Here is a traditional recipe for The Bath Bun (thanks,
Jamie):
Ingredients
- 250 ml milk
- 14 g fresh yeast or 7g dried yeast
- 450 g strong white flour , plus extra for dusting
- 30 g sugar
- 225 g butter , at room temperature
- 1 tablespoon caraway seeds , optional
- 12 rough-cut white sugar cubes
- 1 large free-range egg
- MILK GLAZE
- 1 tablespoon milk
- 2 tablespoons sugar
- SUGAR & CARAWAY SEED TOPPING
- 4 rough cut white sugar cubes
- 1 tablespoon caraway seeds , optional
Method
- Gently heat the milk until tepid, then stir in the yeast.
- Combine the flour, sugar and 1 teaspoon of sea salt in an electric mixer or another large bowl.
- Using your hands or the mixer’s dough hook on medium, work in the butter till the mix is like fine breadcrumbs.
- With a wooden spoon, stir in the caraway seeds (if using) and yeasty milk until well combined. It will appear a bit wet, but don’t add any flour. Rest the dough for 10 minutes.
- Skip this stage if using an electric mixer. Grab a handful of dough, stretch it out and slap it back into the bowl. Continue to stretch and slap for 5 minutes until it’s more elastic and easier to handle.
- Turn the dough out onto a flour-dusted work surface and, with floured hands, knead it for 8 to 10 minutes (or 6 to 8 minutes using the mixer’s dough hook) until it is smooth and elastic.
- Place the dough in a large clean bowl, cover with a damp tea towel and leave in a warm place for 1 hour 30 minutes, or until doubled in size.
- Preheat the oven to 190ºC/gas 5. Line a baking tray with greaseproof paper (or use a non-stick baking tray).
- Knock back the dough and turn it out onto a work surface. Divide into 12 equal pieces and roll into balls.
- Place them seam-side up and push a sugar cube into the centres. Pull the dough around it so it is completely enclosed. Reshape into balls.
- Place sugar-side down on the tray and cover with a damp cloth. Leave in a warm place for 30 minutes, or until doubled in size.
- Beat the egg, then brush over the buns. Bake for 15 to 20 minutes, or until they are golden and sound hollow when tapped underneath.
- Just before you take them out the oven, warm the milk and sugar for the glaze until the sugar has dissolved.
- Transfer the buns to a wire rack and brush generously with the milk glaze while they’re still hot.
- Lightly crush the sugar cubes for the topping, then sprinkle on top with the caraway seeds (if using). Eat while warm.
Actually, looks quite yummy!!!
ReplyDeleteThis sounds really tasty!
ReplyDelete