Bath Buns Recipe

This Bath Buns Recipe is a sweet and buttery bake, which is made with fresh yeast and a hidden sugar cube center. It’s a classic British bake, ready in about 2 hours and 45 minutes.

Bath Buns Ingredients

• 250ml milk
• 14g fresh yeast or 7g dried yeast
• 450g strong white flour, plus extra for dusting
• 30g sugar
• 225g butter, at room temperature
• optional: 1 tablespoon caraway seeds
• 12 rough-cut white sugar cubes
• 1 large free-range egg

For the Milk Glaze:

• 1 tablespoon milk
• 2 tablespoons sugar

For the Topping:

• 4 rough-cut white sugar cubes
• optional: 1 tablespoon caraway seeds

How To Make Bath Buns

1. Activate the yeast: Gently warm the milk until it is tepid (lukewarm), then stir in the yeast and set aside.
2. Mix the dough base: In a large bowl or a stand mixer, combine the flour, sugar, and 1 teaspoon of sea salt. Add the room temperature butter and work it in with your fingertips or the dough hook until the mixture resembles fine breadcrumbs.
3. Combine and rest: Stir in the caraway seeds (if using) and the yeasty milk. The dough will seem wet; do not add more flour. Let the dough rest for 10 minutes.
4. Knead the dough: Turn the dough out onto a floured surface and knead for 8 to 10 minutes by hand (or 6 to 8 minutes in a mixer) until it is smooth and elastic.
5. First proof: Place the dough in a clean bowl, cover with a damp tea towel, and leave in a warm place for 1 hour and 30 minutes, or until it has doubled in size.
6. Shape the buns: Preheat the oven to 190ºC/gas 5 and line a baking tray. Knock back the dough and divide it into 12 equal pieces. Roll each into a ball, push a sugar cube into the center, and pull the dough around to completely enclose it.
7. Second proof: Place the buns on the prepared tray, cover with a damp cloth, and let them prove in a warm place for 30 minutes until they have doubled in size.
8. Bake and glaze: Brush the buns with a beaten egg and bake for 15 to 20 minutes until golden. While they bake, prepare the glaze by warming the milk and sugar until the sugar dissolves.
9. Finish and serve: As soon as the buns come out of the oven, brush them generously with the hot milk glaze. Sprinkle with crushed sugar cubes and more caraway seeds (if using). Serve warm.

Recipe Tips

• Why is my dough so sticky? This is a very enriched, wet dough due to the high butter content. Trust the process and avoid adding extra flour during the initial mix. It will become smooth and manageable after proper kneading.
• How do I know the buns are baked through? A perfectly baked bun will be a deep golden-brown color on top and will sound hollow when you tap its bottom.
• What is the best way to prove dough? A warm, draft-free place is essential. You can use an airing cupboard, a spot near a warm radiator, or a slightly warm oven that has been turned off.
• Can I use regular granulated sugar cubes? Yes, if you can’t find rough-cut sugar cubes, standard ones will work just fine for the center and the topping.

What To Serve With Bath Buns

These rich, sweet buns are a treat on their own, but are traditionally served with:

• A cup of hot tea
• A simple spread of good quality butter
• A dollop of clotted cream

How To Store Bath Buns

• Room Temperature: The buns are best eaten on the day they are made but will last for up to 3 days in an airtight container. Gently reheat them in a warm oven or microwave before serving.
• Freeze: It is best not to freeze these buns, as the texture can change significantly upon thawing.

Bath Buns Nutrition Facts

• Calories: 320 kcal
• Carbohydrates: 40g
• Protein: 6g
• Fat: 15g
• Sodium: 210mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Coconut Bread Recipe
• Quick grilled pizza Recipe
• Plum Yeasty Bread Recipe