BATH BUNS | BREAD RECIPES | JAMIE OLIVER
When they first appeared, in the 18th century, bath buns were strewn with sugar-coated caraway seeds. This recipe is adapted from Elizabeth David’s English Bread and Yeast Cookery.
Total Time 55 minutes
Yield 12
Number Of Ingredients 12
Steps:
- Gently heat the milk until tepid, then stir in the yeast.
- Combine the flour, sugar and 1 teaspoon of sea salt in an electric mixer or another large bowl.
- Using your hands or the mixer’s dough hook on medium, work in the butter till the mix is like fine breadcrumbs.
- With a wooden spoon, stir in the caraway seeds (if using) and yeasty milk until well combined. It will appear a bit wet, but don’t add any flour. Rest the dough for 10 minutes.
- Skip this stage if using an electric mixer. Grab a handful of dough, stretch it out and slap it back into the bowl. Continue to stretch and slap for 5 minutes until it’s more elastic and easier to handle.
- Turn the dough out onto a flour-dusted work surface and, with floured hands, knead it for 8 to 10 minutes (or 6 to 8 minutes using the mixer’s dough hook) until it is smooth and elastic.
- Place the dough in a large clean bowl, cover with a damp tea towel and leave in a warm place for 1 hour 30 minutes, or until doubled in size.
- Preheat the oven to 190ºC/gas 5. Line a baking tray with greaseproof paper (or use a non-stick baking tray).
- Knock back the dough and turn it out onto a work surface. Divide into 12 equal pieces and roll into balls.
- Place them seam-side up and push a sugar cube into the centres. Pull the dough around it so it is completely enclosed. Reshape into balls.
- Place sugar-side down on the tray and cover with a damp cloth. Leave in a warm place for 30 minutes, or until doubled in size.
- Beat the egg, then brush over the buns. Bake for 15 to 20 minutes, or until they are golden and sound hollow when tapped underneath.
- Just before you take them out the oven, warm the milk and sugar for the glaze until the sugar has dissolved.
- Transfer the buns to a wire rack and brush generously with the milk glaze while they’re still hot.
- Lightly crush the sugar cubes for the topping, then sprinkle on top with the caraway seeds (if using). Eat while warm.
Nutrition Facts : Calories 325 calories, FatContent 17 g fat, SaturatedFatContent 10.2 g saturated fat, ProteinContent 6.5 g protein, CarbohydrateContent 36 g carbohydrate, SugarContent 10.7 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
EASY ICED BUNS RECIPE - BBC GOOD FOOD | RECIPES AND ...
Kids will love these old fashioned iced buns, get them to help you decorate them too!
Provided by Good Food team
Categories Afternoon tea, Treat
Total Time 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield Makes 20
Number Of Ingredients 5
Steps:
- Pulse together the bread mix and sugar in a food processor or table-top mixer. While the motor is running, add the egg and about 250-300ml lukewarm water, until a soft dough is formed. Knead on a lightly floured surface until smooth, about 5-10 mins. Leave in an oiled bowl, covered with oiled cling film, in a warm place until doubled in size – about 1 hr.
- Knock back dough by squashing with your fist, and divide into 20 even-sized pieces – keep covered with a clean tea towel so they don’t dry out. Shape each into a sausage and place on an oiled baking tray. Cover with oiled cling film and rise until doubled in size again.
- Heat oven to 200C/180C fan/gas 6. Remove film and cook buns on top shelf for 8-10 mins, until golden. Cool on a wire rack. To decorate, mix icing sugar with a little water until stiff but spreadable – add food colouring, if you like. Dip in the top of each bun and scatter with sprinkles.
Nutrition Facts : Calories 183 calories, FatContent 1 grams fat, CarbohydrateContent 42 grams carbohydrates, SugarContent 25 grams sugar, FiberContent 1 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.46 milligram of sodium
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BATH BUNS | BREAD RECIPES | JAMIE OLIVER
When they first appeared, in the 18th century, bath buns were strewn with sugar-coated caraway seeds. This recipe is adapted from Elizabeth David’s English Bread and Yeast Cookery.
From jamieoliver.com
Total Time 55 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 325 calories per serving
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Cuisine https://schema.org/VegetarianDiet
Calories 325 calories per serving
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