- Makes 12
Bun
450g Strong White Flour
7g Fast-action Yeast
1 tsp Salt
50g Caster Sugar
50g Butter, melted
2 Large Eggs, beaten
150ml Tepid Milk
125g Raisins
50g Chopped Candied Peel
Zest of 1 Lemon
Icing
200g Icing Sugar
4 tsp Hot Water
Glaze
4tbsp Caster Sugar
4tbsp Milk
Topping
Glace Cherries
Who was inspired by Mary Berry's recipe for Bath Buns.
 |
| Measuring Flour, |
 |
| Sugar, |
 |
| Salt, |
 |
| & Yeast. |
 |
| Give a lil mix |
 |
| Melt the butter, |
 |
| Measure the Milk |
 |
| Crack & beat the Eggs |
 |
| Turn the heat off the butter & add the Milk |
 |
| Pour Buttery Milk into welled Flour |
 |
| then the Eggs |
 |
| Mix with a fork to combine |
 |
| Flour the surface |
 |
| transfer the dough to the surface & knead |
|
 |
| It starts off REALLY GOOEY |
 |
| After a little work (& a hand from Daddy) it is smooth |
 |
| & stretchy |
 |
| Put in an oiled bowl, cover with a damp tea-towel & rest in a warm place for an hour. |
 |
| Until it has doubled in size |
 |
| More kneading |
 |
| Get the raisins |
 |
| & candied peel & lemon zest ready |
 |
| Roll |
 |
| until a big rectangly shape |
|
 |
| Put on all the yummy fruity bits |
 |
| Roll the dough into a sausage, folding the longest side |
 |
| Get a Daddy (or a Mummy) to help cut them and lay them on a tray lined with baking parchment & rest in a warm place for 30 more minutes |
 |
| Play with the leftovers whilst waiting |
|
 |
| After resting they should look something like this |
 |
| Glaze |
 |
| Ice |
 |
| Cherry |
 |
| ♥ Wow ♥ |
