Bath Bun recipe

1. 1

   Make a pre-dough: measure the flour in a bowl.

2. 2

   Make a well and put in the yeast and the sugar.

3. 3

   Pour over the milk.

4. 4

   Flick some flour over to close the well.

5. 5

   Cover and leave for an hour.

6. 6

   Make the dough: add the salt, eggs and butter to the flour and mix the ingredients together.

7. 7

   Pull out on to the counter and knead well for 10 minutes.

8. 8

   Pop the dough back in the bowl and let it rest for 15 minutes.

9. 9

   Fold in the fruit and the peel and then cover the dough and let it rest for 2 hours, covered with a tea towel.

10. 10

    Shaping the buns: line a deep roasting tin with parchment and, with a big spoon, simply blob about 12 blobs of dough on the parchment.

11. 11

    Sprinkle them liberally with rock sugar if using and then cover them with a tea towel.

12. 12

    The logic of using a roasting tin is that the deep sides hold the tea towel over the tops of the buns so it does not stick.

13. 13

    If you dont have a baking tin with deep sides, lightly flour a tea towel before placing it over the buns.

14. 14

    Let these rest for 1 hour or so until they have doubled in size.

15. 15

    Preheat the oven to 220 and bake the buns for 15-20 minutes until they are golden and sound hollow when they are tapped.

16. 16

    Cool completely before eating.

* Per serving · 4 servings · Values may vary.