Homemade English Bath Buns

A traditional sweet English delight to surprise your families! Perfect as a snack for afternoon tea.

INGREDIENTS

Item Quantity
Flour 500g
Water 250ml
Butter 125g
Saf-instant® yeast11g
Eggs, beaten100g
Salt8g
Sugar60g
Nib sugar4 -5tbsp
Egg (for egg wash)2 pc

FEATURED PRODUCT

Saf-instant® Gold
Saf-instant® Red

PREPARE THE DOUGH

  1. Add all ingredients except the butter and dried raisins into the mixer. Mix for 3 mins on low speed and 6 mins on high.
  2. Add the butter and mix for 2 mins on low speed and 2 mins on high, until all ingredients are fully incorporated into the dough.
  3. Add the dried raisins and mix 2 mins on slow.
  4. After mixing, round the dough up, place into a bowl, cover and leave to rest for 45 mins at room temperature of 26 – 30°C.
  5. Empty the dough onto a floured table and fold the dough to remove the gas.
  6. First fermentation: Place the dough back into the bowl, cover and leave for a further 30 mins at room temperature of 26 – 30°C.

SHAPING

  1. Divide the dough into into 15 x 75g pieces (no need to mold perfectly round as they should look irregular and rustic).
  2. Place each piece of dough evenly on a baking tray lined with baking sheet.
  3. Cover the tray and buns loosely with a sheet of plastic and let rise 2 ½ times the original size. It should take around 90 – 120 mins at room temperature of 26 – 30°C.
  4. Brush a layer of egg wash and sprinkle some nib sugar on each piece.

BAKING

  1. Preheat convection oven to 200°C. Bake in the oven for approximately 10 – 12 mins.
  2. Place on a cooling rack to cool before serving.