Bath Buns

READY IN: 2hrs 15mins
YIELD: 12 buns


  • Batter
  • 1
    teaspoon superfine sugar (caster sugar)
  • 2
    teaspoons dried yeast (or 1/2 oz fresh yeast)
  • 150
    ml milk, hand hot (110-125F)
  • 150
    ml water, hand hot (110-125F)
  • Dough
  • 50
    g butter, diced
  • 2
    eggs, beaten
  • 75
    g superfine sugar (caster sugar)
  • 175
    g sultanas (or raisins)
  • 50
    g cut mixed peel
  • Egg Glaze
  • 1
  • 1
    teaspoon superfine sugar (caster sugar)
  • 1
    tablespoon water
  • 40
    g lumps of sugar or 40 g sugar cubes, crushed coarsely


  • Place the batter ingredients (flour, sugar, yeast, warm milk and water) in a large bowl and beat with a wooden spoon, or on low in a mixer.
  • Leave in a warm place until frothy for about 20 minutes.
  • If you use Fast Action, bread maker, or quick yeast, omit the "leave until frothy" step.
  • For the dough, place the flour in a bowl and rub in the butter until it resembles fine breadcrumbs.
  • Add the flour and butter mixture, eggs, sugar, sultanas and mixed peel to the batter.
  • Beat well for about 10 minutes (this is a lot easier with an standing mixer!) Cover (with plastic wrap or a clean damp tea towel) and leave to rise for 1 1/2 hours or until dough has doubled.
  • Pre-heat oven to 220°C/425°F/Gas mark 7 and lightly butter or grease 2 baking sheets.
  • Beat the dough well for a few minutes, place large tablespoonfuls/globs of dough on the baking sheets (6 per sheet).
  • Cover (if you use plastic wrap, remember to oil it before hand!) and leave in a warm place for 30 minutes until doubled in size.
  • Place egg glaze ingredients in a bowl and beat until well combined.
  • Uncover buns and brush with egg glaze, then sprinkle with the crushed sugar lumps.
  • Bake for 15 to 20 minutes.
  • Leave to cool on wire rack.
  • You can also replace the sultanas and mixed peel with 225g mixed dried fruit, as long as it contains some mixed peel.