Bath Bun recipe

Directions

1. 1
   Make a pre-dough: measure the flour in a bowl.
2. 2
   Make a well and put in the yeast and the sugar.
3. 3
   Pour over the milk.
4. 4
   Flick some flour over to close the well.
5. 5
   Cover and leave for an hour.
6. 6
   Make the dough: add the salt, eggs and butter to the flour and mix the ingredients together.
7. 7
   Pull out on to the counter and knead well for 10 minutes.
8. 8
   Pop the dough back in the bowl and let it rest for 15 minutes.
9. 9
   Fold in the fruit and the peel and then cover the dough and let it rest for 2 hours, covered with a tea towel.
10. 10
    Shaping the buns: line a deep roasting tin with parchment and, with a big spoon, simply blob about 12 blobs of dough on the parchment.
11. 11
    Sprinkle them liberally with rock sugar if using and then cover them with a tea towel.
12. 12
    The logic of using a roasting tin is that the deep sides hold the tea towel over the tops of the buns so it does not stick.
13. 13
    If you dont have a baking tin with deep sides, lightly flour a tea towel before placing it over the buns.
14. 14
    Let these rest for 1 hour or so until they have doubled in size.
15. 15
    Preheat the oven to 220 and bake the buns for 15-20 minutes until they are golden and sound hollow when they are tapped.
16. 16
    Cool completely before eating.