01 Jul Homemade English Bath Buns
A traditional sweet English delight to surprise your families! Perfect as a snack for afternoon tea.
SERVING SIZE
Approximately 15 buns
TIME REQUIRED
Preparation : 45mins
Cooking : 15mins
Total waiting/resting: 3h20mins
SERVING SUGGESTION
Serve these English bath buns with English tea for a perfect pairing.
INGREDIENTS
| Item | Quantity |
|---|---|
| Flour | 500g |
| Water | 250ml |
| Butter | 125g |
| SAF-INSTANT™ yeast | 11g |
| Eggs, beaten | 100g |
| Salt | 8g |
| Sugar | 60g |
| Nib sugar | 4 -5tbsp |
| Egg (for egg wash) | 2 pc |
FEATURED PRODUCT
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.
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.
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.
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