Forktionary

Bath Buns Recipe

Indulge in the irresistible taste of homemade Bath Buns! Inspired by Helen's British cooking, these delightful treats boast a satisfyingly crunchy, crushed sugar topping and a rich, deep brown egg glaze. Perfectly yummy and filling, they're ideal for breakfast, brunch, or a delightful afternoon tea. Get ready to experience the ultimate British baking tradition!

Prep Time 25 mins
Cook Time 135 mins
Calories 288.5 kcal
Protein 15g
Rating 5.0 (2 Reviews)
Bath Buns 89

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Bath Buns

  • 1 1/2 cups Plain Flour
  • 1 1/2 tablespoons Superfine Sugar
  • 1 1/2 teaspoons Dried Yeast
  • 1/4 cup warm Milk
  • 1/4 cup warm Water
  • 1 1/2 tablespoons melted Butter
  • 1 egg, beaten (for dough)
  • 1/4 cup Sultanas
  • 2 tablespoons Mixed Peel
  • 1 egg, beaten (for brushing tops)
  • 2 tablespoons crushed Lumps Of Sugar (for sprinkling)
  • 1/4 teaspoon salt
  • Vanilla extract, amount not specified
  • Baking powder, amount not specified

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How to Make Bath Buns

  1. Preheat your oven to 375°F (190°C). Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Stir in the currants and mixed peel.
  6. Turn the dough out onto a lightly floured surface and gently knead for a few minutes until smooth.
  7. Roll out the dough to about ½ inch thickness and use a 2-inch cookie cutter or knife to cut out the buns.
  8. Place the buns in the prepared baking pan, leaving a little space between each.
  9. Brush the tops of the buns with the beaten egg.
  10. Sprinkle generously with crushed sugar.
  11. Bake for 20-25 minutes, or until golden brown and cooked through.
  12. Let the buns cool slightly in the pan before transferring them to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

51g

Fat

14g

Carbs

17g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion Breads Breakfast Desserts Fruit Oven European Fall Finger Food Heirloom Historical Holiday Event Picnic Vegetarian Winter English Rolls Biscuits Dietary Seasonal Comfort Food Yeast Brunch Taste Mood Sweet To Go Equipment Small Appliance Mixer Number Of Servings Presentation Served Cold 4 Hours Or Less