Bath Buns Recipe

Directions

1. 1
   Blend the yeast and 1 tsp of the sugar together till runny.
2. 2
   Fold in 2 tbsp of the hot lowfat milk.
3. 3
   Leave for a few min on the aga till frothy.
4. 4
   Measure the flour sugar and salt into a mixing bowl.
5. 5
   In a well in the middle add in the beaten Large eggs the melted butter and the yeast mix with the rest of the lowfat milk.
6. 6
   Mix all together to make a soft manageable dough.
7. 7
   Do this by hand with a mixer and dough hook or possibly in a large processor.
8. 8
   Put the dough on a floured work surface and knead till smooth adding more flour if the dough should be sticky.
9. 9
   Return to a dean bowl cover with a teatowel and stand on a trivet or possibly folded teatowel on top of the simmering plate lid.
10. 10
    Leave till the dough has doubled in size.
11. 11
    Remove from the bowl onto a floured work surface knock back and work in the mixed peel and the currants.
12. 12
    Cut the dough in half shape into 2 rounds and cut each round into 8 even pcs.
13. 13
    Shape each piece into a bun and place on a greased baking tray.
14. 14
    Return the tray to the top of the aga on a loth or possibly trivet and allow the buns to rise till doubled in size.
15. 15
    Brush with the beaten egg.
16. 16
    Put one ovenshelf on the third set of runners from the top of the roasting ovenand the second ovenshelf on the floor.
17. 17
    Put in the 2 trays of buns and bake for 15 to 20 min till risen golden and sounding hollow when tapped.
18. 18
    Immediately on removing from the ovenbrush with the sticky glaze and sprinkle over the granulated sugar.
19. 19
    Cold on a wire rack.
20. 20
    Split and serve with good butter when freshly made.
21. 21
    Makes 16