Lucy M. Bath Buns are soft, sweet, and filled with juicy raisins and candied peel—perfect for teatime treats.
Bath Buns have always been a special treat in my family. I remember my grandmother baking them on weekend mornings, filling the kitchen with the sweet smell of fruit and sugar. These buns are soft and tender, bursting with golden raisins and bits of candied peel that add just the right touch of sweetness. The crunchy sugar on top gives a lovely contrast to the fluffy inside. Making Bath Buns at home brings back those warm memories and is surprisingly easy. You don’t need fancy ingredients, just some simple basics and a bit of patience as the dough rises. If you enjoy baking bread or sweet treats, this recipe is a wonderful way to bring a little British tradition into your kitchen. Plus, they’re perfect with a cup of tea or coffee anytime!
Ingredients
- 3½ cups (450g) bread flour, plus extra for dusting
- 1 × ¼-ounce (7g) packet fast-acting dried yeast
- 1 tsp salt
- ¼ cup (55g) sugar
- ¼ cup (55g) salted butter, melted and cooled
- 2 extra-large eggs, beaten
- ⅔ cup (150ml) tepid milk
- 1 cup + 3 tbsps (175g) golden raisins
- ¾ cup (55g) candied orange or lemon peel, chopped
To finish:
- 1 extra-large egg, beaten, for glazing
- Nibbed sugar or coarsely crushed sugar cubes
After enjoying Bath Buns, why not try baking some classic potato scones for a comforting twist on traditional treats?
Delicious Bath Buns Recipe
Ingredients
Method
- In a large mixing bowl, combine the bread flour, salt, sugar, and dried yeast. Stir them together so the yeast is evenly spread.
- Make a well in the center and pour in the melted butter, beaten eggs, and tepid milk. Mix everything together using a wooden spoon or your hands until a soft dough forms.
- Turn the dough out onto a floured surface. Knead it for about 8-10 minutes, until it becomes smooth and elastic. If the dough feels sticky, sprinkle a little more flour as you knead.
- Flatten the dough slightly and sprinkle over the golden raisins and chopped candied peel. Fold the dough over the fruit and knead gently a few more times to evenly distribute them without squashing the fruit.
- Place the dough in a clean, lightly oiled bowl. Cover it with a clean tea towel or plastic wrap, and leave it to rise in a warm place for about 1 to 1½ hours, or until it has doubled in size.
- Once risen, punch the dough down gently to release air. Divide the dough into 12 equal pieces and shape each into a round bun.
- Arrange the buns on a baking tray lined with parchment paper, leaving space between each bun to rise again. Cover and let them rest for another 30-40 minutes until puffy.
- Preheat your oven to 375°F (190°C).
- Brush the tops of the buns with the beaten egg glaze, then sprinkle with nibbed sugar or crushed sugar cubes to give them a lovely crunchy topping.
- Bake the buns for 15-18 minutes, or until they are golden brown and sound hollow when tapped underneath.
- Remove from the oven and cool slightly on a wire rack before serving.
Notes
How to Store Bath Buns to Keep Them Fresh Longer
Bath Buns taste best when they’re fresh and warm, but sometimes you might want to save some for later. To keep your Bath Buns soft and delicious, start by letting them cool completely after baking. Once cooled, place them in an airtight container or wrap them tightly in plastic wrap or aluminum foil. This helps lock in moisture and prevents the buns from drying out. If you plan to eat them within a day or two, storing them at room temperature is fine. Just keep them away from direct sunlight or heat sources. For longer storage, you can freeze Bath Buns. Wrap each bun individually in plastic wrap, then place them in a freezer-safe bag or container. When you’re ready to enjoy, thaw the buns at room temperature and warm them briefly in the oven or microwave to bring back that freshly baked softness. Avoid refrigerating Bath Buns because the cold air tends to dry out baked goods quickly. With these simple storage tips, you can enjoy your Bath Buns fresh and tasty for days!Instructions
- In a large mixing bowl, combine the bread flour, salt, sugar, and dried yeast. Stir them together so the yeast is evenly spread.
- Make a well in the center and pour in the melted butter, beaten eggs, and tepid milk. Mix everything together using a wooden spoon or your hands until a soft dough forms.
- Turn the dough out onto a floured surface. Knead it for about 8-10 minutes, until it becomes smooth and elastic. If the dough feels sticky, sprinkle a little more flour as you knead.
- Flatten the dough slightly and sprinkle over the golden raisins and chopped candied peel. Fold the dough over the fruit and knead gently a few more times to evenly distribute them without squashing the fruit.
- Place the dough in a clean, lightly oiled bowl. Cover it with a clean tea towel or plastic wrap, and leave it to rise in a warm place for about 1 to 1½ hours, or until it has doubled in size.
- Once risen, punch the dough down gently to release air. Divide the dough into 12 equal pieces and shape each into a round bun.
- Arrange the buns on a baking tray lined with parchment paper, leaving space between each bun to rise again. Cover and let them rest for another 30-40 minutes until puffy.
- Preheat your oven to 375°F (190°C).
- Brush the tops of the buns with the beaten egg glaze, then sprinkle with nibbed sugar or crushed sugar cubes to give them a lovely crunchy topping.
- Bake the buns for 15-18 minutes, or until they are golden brown and sound hollow when tapped underneath.
- Remove from the oven and cool slightly on a wire rack before serving.
How to Store Bath Buns to Keep Them Fresh Longer
Bath Buns taste best when they’re fresh and warm, but sometimes you might want to save some for later. To keep your Bath Buns soft and delicious, start by letting them cool completely after baking. Once cooled, place them in an airtight container or wrap them tightly in plastic wrap or aluminum foil. This helps lock in moisture and prevents the buns from drying out.
If you plan to eat them within a day or two, storing them at room temperature is fine. Just keep them away from direct sunlight or heat sources. For longer storage, you can freeze Bath Buns. Wrap each bun individually in plastic wrap, then place them in a freezer-safe bag or container. When you’re ready to enjoy, thaw the buns at room temperature and warm them briefly in the oven or microwave to bring back that freshly baked softness.
Avoid refrigerating Bath Buns because the cold air tends to dry out baked goods quickly. With these simple storage tips, you can enjoy your Bath Buns fresh and tasty for days!
Nutritional Value
(Per bun, based on 12 servings)
- Calories: 220
- Fat: 6g
- Carbohydrates: 35g
- Sugar: 10g
- Protein: 5g
Conclusion
Bath Buns are a delightful treat that bring a touch of tradition and sweetness to any teatime or snack. I enjoy baking these buns because they fill the kitchen with a wonderful aroma and look beautiful with their sugary, glazed tops. The combination of soft dough and fruity bits inside makes them a favorite for both kids and adults. They’re best eaten warm, spread with a little butter or jam. Once you try this recipe, I’m sure Bath Buns will become a regular in your baking routine—easy to make, delicious to eat!
