Jane Austen Bath Buns
Jane Austen Bath Buns
500 g plain white wheat flour
50 g sugar
2.5 g instant/5g dry/10g fresh yeast
250 g milk that you have heated up and let cool again
2 eggs
10 g salt
50 g butter
150 g sultanas
50 g mixed peel
1 cup rock sugar (optional)
17.6 oz plain white wheat flour
1.8 oz sugar
0.1 oz instant/5g dry/10g fresh yeast
8.8 oz milk that you have heated up and let cool again
2 eggs
0.4 oz salt
1.8 oz butter
5.3 oz sultanas
1.8 oz mixed peel
1 cup rock sugar (optional)
17.6 oz plain white wheat flour
1.8 oz sugar
0.1 oz instant/5g dry/10g fresh yeast
8.8 oz milk that you have heated up and let cool again
2 eggs
0.4 oz salt
1.8 oz butter
5.3 oz sultanas
1.8 oz mixed peel
1 cup rock sugar (optional)
Method
1. Make a pre-dough: measure the flour in a bowl. Make a well and put in the yeast and the sugar. Pour over the milk. Sprinkle flour over to close the well. Cover and leave for an hour.
2. Make the dough: add the salt, eggs and butter to the flour and mix the ingredients together. Remove from the bowl and knead well on the counter for 10 minutes.
3. Put the dough back in the bowl and rest it for 15 minutes. Fold in the fruit and the peel, cover with a tea towel the dough and let it rest for 2 hours.
4. Line a deep roasting tin with parchment and, spoon out 12 blobs of dough on the parchment. Sprinkle with rock sugar cover them with a tea towel.
5. Rest for 1 hour or so until they have doubled in size.
6. Preheat the oven to 220 and bake the buns for 15-20 minutes until they are golden and sound hollow when they are tapped. Cool completely before eating.
