Bath Buns Recipe
Bath Buns Recipe with Flour, Butter, Eggs, Yeast, Sugar, Milk, Peel & Currants.
INGREDIENTS
1 lb (450g) Plain Flour
8 oz (225g) Butter
3 Eggs
1 oz (25g) Compressed Yeast
6 oz (175g) Castor Sugar
1/4 pint (150ml) Milk (tepid)
2 oz (50g) Citron Peel
2 oz (50g) Currants
2 oz (50g) Sugar Cubes, crushed
METHOD
Mix the Yeast with a teaspoonful of Sugar, and when it turns to liquid stir in the Milk. Rub the Butter into the Flour, make a hollow in the centre and pour in the Milk and Yeast. Beat the Eggs, pour in nearly all them in, keeping back a little to brush over the top of the buns. Mix to a soft, smooth dough. Cover the basin with a cloth and stand it in a warm place for one hour for the dough to rise.
Then beat in the remaining Sugar, Currants and Chopped Peel. Knead the dough with floured hands, form it into buns and place them on two greased tins, leaving room for them to rise. Let them "prove" in a warm place for 30 minutes.
Brush the tops with Egg and sprinkle with crushed Sugar Cubes and a few Currants. Bake in a quick (375F / 190C / Mark 5) oven for from 20 to 30 minutes.
Sufficient for 10 or 12 buns.
Based on the Bath Buns recipe in:
Modern Practical Cookery
by Anon (Amalgamated Press 1930's).