Bath Buns

READY IN: 2hrs 55mins




  • In a mixing bowl, measure 2 cups flour and stir in the dry ingredients and hot water.
  • Add the eggs and beat in the mixer with the flat beater at slow speed for 30 seconds. Add the butter and beat at medium speed for 3 minutes, or for an equal length of time with a wooden spoon.
  • Stop the mixer; stir in the balance of flour, 1/2 cup at a time, first with the spoon and then by hand - or under the dough hook in the mixer.
  • The dough will be a rough shaggy mass that will clean the sides of the bowl. If the dough continues to be moist and sticky, add sprinkles of flour.
  • Kneading:
  • If by hand, turn the dough onto a light floured work surface and knead with the rhythmic motion of push-turn-fold. The dough will become smooth and elastic and bubbles will form under the surface.
  • In a mixer, the dough will form a ball around the moving dough hook. The sides of the bowl will be wiped clean.
  • Knead for 8 minutes.
  • First rising:
  • Place the dough on the floured work surface and knead into a ball. It will be soft, smooth and slightly sticky (till dusted with flour).
  • Drop the dough into a greased bowl, turn to film all sides and cover the bowl with plastic wrap.
  • Put aside at room temperature to allow the dough to double in volume, about 1 1/2 hours (or faster, if using rapid rise yeast).
  • While the dough is rising, soak the currants or raisins in the water for about 1 hour and drain.
  • Shaping:
  • The Bath Bun is about 4" in diameter.
  • Begin by punching down the dough and kneading in the currants or raisins. Shape the dough under your hands into a 24" long roll.
  • cut into 24 equal pieces - each about the size of a large egg - one will weigh about 2 oz.
  • Work into balls and flatten on top. Place them on a baking sheet, leaving 1 1/2" between them.
  • Brush each with the beaten egg yolk. Dribble the lemon juice and sugar over the tops.
  • Place your baking sheet in a warm place; cover carefully with a length of wax paper or parchment paper. The buns will double in bulk in about 45 minutes.
  • Preheat the oven to 350 about 20 minutes before baking.
  • Brush the rolls with milk before placing them in the oven. Bake in the moderate oven till the buns test done - 20-30 minutes. (Rap once on the bottom crust. A hard, hollow sound means the bun is baked - just don't wait till it's too hard).
  • Remove from the oven, place on a metal rack to cool before serving.