Here’s something a little different – a batch of Bath buns!
These buns are sweet and delicious without too much effort. They’re fairly similar to a brioche but better as they have mixed dried fruit studded throughout the dough and are finished with sugar knibs – what more could you ask for?
A little time and you’ll have a batch of these buns, perfect for sharing as they’re huge! They may not be 100% authentic but this is as close as I’m going to get – I hope you try them out soon!
Anyway, lets get started, shall we?
100g strong white bread flour.
14g dried yeast.
10g granulated sugar.
210ml water (at 42˚c).
400g strong white bread flour.
75g butter, at room temperature.
50g granulated sugar.
15g milk powder.
50g mixed peel.
50-100g sugar nibs.
Before you get started oil the recipe, you’ll want to do some prep. I like to start with weighing up all of the ingredients, getting any equipment ready such as a stand mixer and dough hook and when required, preheat the oven to 220˚c.
Place all of the ferment ingredients into a bowl, mix everything together with a hand whisk until fully combined. Cover with clingfilm, place somewhere warm and prove for 30 minutes.
After the ferment has has its 30 minutes, place the dough ingredients into the ferment mixing bowl. Mix on a medium speed until a smooth dough forms – this will take as long as it needs.
Once the dough has formed, you can add in your sultanas, mixed peel and egg. Mix on a medium speed until everything is equally distributed throughout the dough.
Sprinkle a small amount of flavour over your counter and place the dough on to it. Give it everything a brief knead together to bring the dough into the perfect smooth ball.
You can then go ahead and process the dough straight away (it doesn’t require proving right now due to the ferment at the start).
I like to scale the dough into 135-140g, rounding and smoothing each ball of dough into a smooth ball, before placing onto a lined baking tray and covering loosely with clingfilm and allow to prove until well sized.
Just after the proving period and before the baking process, you’ll want to take the sugar knibs and sprinkle them all over the top of the buns, ensuring even coverage. Then place into your preheated oven and bake for 15-18 minutes (or until well coloured all over).
Allow to cool, then enjoy. They can be enjoyed plain, with cream, butter and/or jam – the choice is all yours!
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.
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