Jane Austen's Favorite Bath Buns
Make Jane Austen's favorite Bath Buns at home. The enriched dough buns are filled with caraway seeds and have a sweet, sticky topping.
- Serves: 12 persons
- 4oz./115g butter (unsalted, at room temperature)
- 1lb/450g flour (strong, white)
- 1 ⅖tsp./7g sachet of instant yeast
- 1pinch salt
- 4tbsp. caster sugar
- 1cup/230mL milk (luke-warm)
- 2large eggs (free-range)
- 1tablespoon Caraway seeds (generous portion)
- For the Glaze:
- 1tablespoon milk
- 2tablespoons sugar
- For the Topping:
- 3sugar cubes (white, roughly crushed)
- 1tablespoon Caraway seeds
Step 1In a large baking bowl, rub the butter into the flour. Once you have created a crumbly mixture, add the yeast on one side of the bowl, the salt and sugar on the opposite side (it is not good for the yeast to come into direct contact with the salt). Stir thoroughly.
Step 2Add the milk to the lightly whisked eggs, and pour this into the bowl with the caraway seeds.
Step 3Then, using either your hand or a wooden spoon, mix really well to create a sticky dough.
Step 4Tip the dough onto a lightly floured work surface and knead for 6 to 8 minutes (you can do this part in a mixer with a dough hook if you have one).
Step 5Put the dough to rise in a large, covered bowl until doubled in size (about 2 hours).
Step 6Once the dough has doubled, tip back onto the floured surface and flatten lightly into a round. Cut the dough into 12 equal pieces, roll each into a ball and place onto a baking sheet covered with greaseproof paper or a nonstick mat.
Step 7Cover the tray with a damp tea towel and leave to rise again for 30 to 45 minutes.
Step 8Preheat the oven to 350 F / 180 C / Gas 4.
Step 9Generously brush the risen buns with the glaze, then bake in the preheated oven for 20 to 25 minutes (depending on your oven). The buns should be golden brown plus light and hollow when tapped on the bottom.
Step 10Remove from the oven and then place the buns onto a cooling rack. Paint on the milk and sugar coating while still warm and immediately sprinkle on the caraway seeds—you may want to gently press them into the glaze to prevent them from slipping off. Repeat with the sugar bits.
Step 11These buns are lovely eaten warm, cut and spread with salty butter.