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Bath Buns

Delicious Bath Buns Recipe

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!
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Prep Time 25 minutes
Cook Time 18 minutes
Rising time 2 hours 10 minutes
Total Time 2 hours 40 minutes
Servings: 12 Bath Buns
Course: Breakfast
Cuisine: British
Calories: 220
Ingredients Method Notes

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

Method
 

  1. In a large mixing bowl, combine the bread flour, salt, sugar, and dried yeast. Stir them together so the yeast is evenly spread.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Once risen, punch the dough down gently to release air. Divide the dough into 12 equal pieces and shape each into a round bun.
  7. 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.
  8. Preheat your oven to 375°F (190°C).
  9. 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.
  10. Bake the buns for 15-18 minutes, or until they are golden brown and sound hollow when tapped underneath.
  11. 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!