Homemade English Bath Buns

01 Jul Homemade English Bath Buns

[vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” el_class=”noPadding” z_index=””][vc_column width=”1/2″][vc_single_image image=”18322″ img_size=”full” add_caption=”yes” alignment=”center” qode_css_animation=””][/vc_column][vc_column width=”1/2″][vc_separator type=”transparent” up=”10″ down=”10″][vc_column_text]A traditional sweet English delight to surprise your families! Perfect as a snack for afternoon tea.[/vc_column_text][vc_separator type=”transparent” up=”10″ down=”10″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1/3″][vc_column_text]
SERVING SIZE[/vc_column_text][vc_column_text]

Approximately 15 buns

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TIME REQUIRED[/vc_column_text][vc_column_text]

Preparation : 45mins
Cooking : 15mins
Total waiting/resting: 3h20mins

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SERVING SUGGESTION[/vc_column_text][vc_column_text]

Serve these English bath buns with English tea for a perfect pairing.

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INGREDIENTS

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FEATURED PRODUCT

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SAF-INSTANT™ Gold instant dry yeast

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SAF-INSTANT™ Red instant dry yeast

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PREPARE THE DOUGH

1. Add all ingredients except the butter and dried raisins into the mixer. Mix for 3 mins on low speed and 6 mins on high.
2. Add the butter and mix for 2 mins on low speed and 2 mins on high, until all ingredients are fully incorporated into the dough.
3. Add the dried raisins and mix 2 mins on slow.
4. After mixing, round the dough up, place into a bowl, cover and leave to rest for 45 mins at room temperature of 26 – 30°C.
5. Empty the dough onto a floured table and fold the dough to remove the gas.
6. First fermentation: Place the dough back into the bowl, cover and leave for a further 30 mins at room temperature of 26 – 30°C.[/vc_column_text][vc_separator type=”transparent” up=”15″ down=”15″][vc_column_text]

SHAPING

1. Divide the dough into into 15 x 75g pieces (no need to mold perfectly round as they should look irregular and rustic).
2. Place each piece of dough evenly on a baking tray lined with baking sheet.
3. Cover the tray and buns loosely with a sheet of plastic and let rise 2 ½ times the original size. It should take around 90 – 120 mins at room temperature of 26 – 30°C.
4. Brush a layer of egg wash and sprinkle some nib sugar on each piece.[/vc_column_text][vc_separator type=”transparent” up=”15″ down=”15″][vc_column_text]

BAKING/COOKING

1. Preheat convection oven to 200°C. Bake in the oven for approximately 10 – 12 mins.
2. Place on a cooling rack to cool before serving.[/vc_column_text][vc_separator type=”transparent” up=”15″ down=”15″][/vc_column][/vc_row]