📝 About This Recipe
Originating in the 18th-century spa town of Bath, these legendary buns were famously enjoyed by Jane Austen herself. Unlike the lighter Chelsea bun, the Bath Bun is a rich, brioche-style bake studded with juicy sultanas and topped with a signature crunch of crushed sugar nibs. Its golden, buttery crumb and historical charm make it the ultimate centerpiece for a sophisticated afternoon tea.
🥗 Ingredients
The Dough
- 500 grams Strong White Bread Flour (plus extra for dusting)
- 7 grams Fast-action Dried Yeast (one standard sachet)
- 1 teaspoon Fine Sea Salt
- 250 milliliters Whole Milk (lukewarm, around 37°C)
- 100 grams Unsalted Butter (softened and cubed)
- 50 grams Caster Sugar
- 2 large Egg Yolks (at room temperature)
- 1/2 teaspoon Ground Cardamom (optional, for a traditional aromatic hint)
The Fillings and Topping
- 100 grams Sultanas (soaked in warm water or tea for 10 mins then drained)
- 50 grams Sugar Nibs (also known as pearl sugar)
- 1 Whole Egg (beaten with a splash of milk for glazing)
The Traditional Sugar Glaze
- 2 tablespoons Boiling Water
- 2 tablespoons Caster Sugar (dissolved in the water while hot)
👨🍳 Instructions
-
1
In a large mixing bowl, whisk together the flour, yeast, caster sugar, salt, and ground cardamom until well combined.
-
2
Make a well in the center and pour in the lukewarm milk and the two egg yolks. Mix with a wooden spoon until a shaggy dough forms.
-
3
Turn the dough out onto a lightly floured surface. Begin kneading, gradually incorporating the softened butter one cube at a time. The dough will be very sticky at first, but keep working it for about 10 minutes until it becomes smooth, elastic, and glossy.
-
4
Flatten the dough slightly and sprinkle over the drained sultanas. Fold the dough over and knead gently for another minute just to distribute the fruit evenly.
-
5
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp cloth or cling film and leave to rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
-
6
Gently punch down the risen dough to release the air. Divide the dough into 12 equal portions (roughly 85-90g each).
-
7
Shape each portion into a neat ball by tucking the edges underneath. Place them on two baking trays lined with parchment paper, leaving plenty of space between each bun.
-
8
Cover the trays loosely with a clean tea towel and allow the buns to prove for another 45-60 minutes until they look puffy and light.
-
9
While the buns prove, preheat your oven to 190°C (375°F/Gas Mark 5).
-
10
Once risen, gently brush the tops of the buns with the beaten egg wash, being careful not to deflate them.
-
11
Generously sprinkle the sugar nibs over the top of each bun, pressing them very lightly so they adhere.
-
12
Bake in the center of the oven for 20-25 minutes until the buns are a deep golden brown and sound hollow when tapped on the base.
-
13
While the buns are still hot from the oven, brush them with the sugar glaze (dissolved sugar and water) to give them a professional, sticky shine.
-
14
Transfer to a wire rack and allow to cool slightly before serving.
💡 Chef's Tips
Don't rush the kneading process; the high butter content requires time to develop the gluten structure properly. If you can't find sugar nibs (pearl sugar), you can roughly crush sugar cubes with a rolling pin for a similar effect. Soaking the sultanas in warm Earl Grey tea instead of water adds a lovely floral depth to the fruit. Ensure your milk is lukewarm (not hot), as high heat will kill the yeast and prevent the buns from rising. For the best texture, use 'strong' bread flour rather than all-purpose flour to support the heavy fruit and butter.
🍽️ Serving Suggestions
Serve warm, split in half with a generous slab of salted West Country butter. Pair with a pot of hot English Breakfast or Earl Grey tea for a traditional experience. Top with a dollop of clotted cream and strawberry jam for a decadent twist. They are best enjoyed on the day of baking, but can be toasted the next day to revive the crumb. Serve alongside a selection of finger sandwiches for a complete Regency-themed tea party.