Page 6 - PowerPoint Presentation

Bath Buns

Ingredients Method

7 g dry yeast Stir the yeast into the milk and set aside. Mix the
250 ml milk (tepid) flour, sugar, and salt and work in the butter until it
resembles bread crumbs. Stir in the yeast/milk
450 g strong white bread flour which should look a little bubbly by now, with a
wooden spoon until completely mixed together.
30 g sugar This is a wet dough, now leave to rest for 10
1 teaspoon salt minutes.

225 g butter (softened) Place the smooth and elastic dough in a large bowl
12 sugar cubes (demerara) and leave for an hour to an hour and a half in a
warm place until it’s doubled in size.
1 eggs (beaten)
Once it has risen, turn it gently out on to a clean
work surface and knock it back by gently punching
it. Divide the dough into 12 equal pieces as best you
can. I start by dividing it in half and then each half
into six. Roll the pieces into balls, by cupping the
dough in your hand and gently rolling it on the work
surface until it become ball shaped.

With the dough ball seam side up press a sugar
cube into the dough and fold the dough around it
so it’s completely enclosed. If needed re-roll into
balls and place on a prepared baking sheet seam
side down. Repeat with all 12, cover with a clean
damp towel and leave to rise in a warm place for 30
minutes or until doubled in size.
Heat the oven to 190C. Once doubled in size brush
the beaten egg over the buns and bake for 15-20
minutes until they are starting to turn golden and
sound hallow when tapped.
To finish:

Milk Glaze: 1 tablespoon milk & 2 tablespoons
sugar topping: demerara sugar cubes, smashed

Prepare the milk glaze when the buns are just
about to come out of the oven, by gently heating
the milk and sugar in a small saucepan until the
sugar has dissolved. Once they are out of the oven
cover the buns with the milk glaze before topping
with crushed sugar cubes