Jane Austen's Favorite Bath Buns

Instructions

1. Step 1

   In 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.   

2. Step 2

   Add the milk to the lightly whisked eggs, and pour this into the bowl with the caraway seeds.  

3. Step 3

   Then, using either your hand or a wooden spoon, mix really well to create a sticky dough.

4. Step 4

   Tip 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).

5. Step 5

   Put the dough to rise in a large, covered bowl until doubled in size (about 2 hours).

6. Step 6

   Once 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.​

7. Step 7

   Cover the tray with a damp tea towel and leave to rise again for 30 to 45 minutes.

8. Step 8

   Preheat the oven to 350 F / 180 C / Gas 4.

9. Step 9

   Generously 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. 

10. Step 10

    Remove 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.

11. Step 11

    These buns are lovely eaten warm, cut and spread with salty butter.