English Bath Buns

Ingredients

• Take four pounds of flour,
• one pound of sugar,
• one pound of butter,
• four ounces of yeast,
• five eggs,
• three pints of milk,
• one pound of peel and currants.

Method

1. 1

   Set a slack sponge with the milk, yeast, and three pounds of the flour.

2. 2

   When ready, make a smooth dough with the rest of the flour and add the other ingredients.

3. 3

   Let prove up half, then drop on greased pans rather rough-shaped, in two-ounce pieces, single.

4. 4

   Let prove, wash with a good egg-wash, and sprinkle with coarse granulated or crushed loaf sugar, and bake in medium heat.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 138. The excerpt below is the record exactly as published.

ENGLISH BATH BUNS. Bath buns are one of the old-time English buns and are made in several ways; they are made plain, or with fruit and peel; they are made in round shape; but often are dropped on pans in a rough way, which makes them look like rock cakes. They are washed with eggs and sprinkled with crushed pieces of loaf sugar before baking. Add to the Rusk mixture No. 972 or No. 973, eight ounces of flnely-chopped lemon or citron peel (currants may also be added), and set on pans as indicated above, and bake in medium heat. 991.— BATH BUNS, PLAIN. Take four pounds of flour, one pound of sugar, one pound of butter, four ounces of yeast, five eggs, three pints of milk, one pound of peel and currants.

Cook this with the app: pantry check, scaling, and the assistant.