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Buns: Bath Buns




Source of Recipe


CM


Recipe Introduction


"This recipe has origins which date back to 1679 and are still served in the Pump Room in Bath where they are a favorite to this day."




List of Ingredients




4 1/2 cups bread flour
1 tablespoon active dry yeast
1 teaspoon granulated white sugar
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
1/2 cup superfine sugar
3/4 cup butter
3 eggs, beaten


Recipe



Remove eggs from refrigerator and allow to reach room temperature (about 30 minutes). Measure butter and allow to sit at room temperature before beginning.
In the bowl of an electric mixer, place 1 cup flour, the yeast and 1 teaspoon of granulated white sugar. Stir to combine well.

In a pyrex measuring cup, combine milk with water and heat in the microwave until lukewarm (not hot). Pour the liquid over the flour/yeast/sugar mixture. Mix well and allow to stand in a warm place for 30 minutes.

Beat the eggs until they are light and creamy. Add them to the flour mixture, along with the softened butter, and all of the remaining flour and sugar.

Using the dough hook, knead the dough until it becomes smooth and elastic (about 4-8 minutes).

Place dough into a separate bowl which has been coated with butter or oil, turning the dough to coat the surface well so that it won't dry out. Cover loosely with plastic wrap or a damp clean cloth and set the bowl in a warm place free from draft to rise until doubled in size.

After dough has risen (about 90 minutes or so - depending on the room temperature) knead the dough (by hand) on a clean work surface for 2-3 minutes, then divide it into 15 or 16 balls. Place them on 1 or 2 buttered baking sheets. Cover loosely and allow to rise a final time for about 30 minutes or until doubled in size.

Brush the buns with a little beaten egg (or you can also use a spoonful of cream). Sprinkle the tops with crushed sugar cubes or coarse Turbinado sugar.

Bake at 400F for 15-20 minutes or until tops are light golden brown.

Note: 2 cake of fresh yeast may be substituted for the active dry yeast; add it to the lukewarm water/milk at the start. It will take a longer time to rise but will develop a nice "bakery" flavor.