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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a mixing bowl, measure 2 cups flour and stir in the dry ingredients and hot water. | 2. Add the eggs and beat in the mixer with the flat beater at slow speed for 30 seconds. Add the butter and beat at medium speed for 3 minutes, or for an equal length of time with a wooden spoon. | 3. Stop the mixer; stir in the balance of flour, 1/2 cup at a time, first with the spoon and then by hand - or under the dough hook in the mixer. | 4. The dough will be a rough shaggy mass that will clean the sides of the bowl. If the dough continues to be moist and sticky, add sprinkles of flour. | 5. Kneading: | 6. If by hand, turn the dough onto a light floured work surface and knead with the rhythmic motion of push-turn-fold. The dough will become smooth and elastic and bubbles will form under the surface. | 7. In a mixer, the dough will form a ball around the moving dough hook. The sides of the bowl will be wiped clean. | 8. Knead for 8 minutes. | 9. First rising: | 10. Place the dough on the floured work surface and knead into a ball. It will be soft, smooth and slightly sticky (till dusted with flour). | 11. Drop the dough into a greased bowl, turn to film all sides and cover the bowl with plastic wrap. | 12. Put aside at room temperature to allow the dough to double in volume, about 1 1/2 hours (or faster, if using rapid rise yeast). | 13. While the dough is rising, soak the currants or raisins in the water for about 1 hour and drain. | 14. Shaping: | 15. The Bath Bun is about 4" in diameter. | 16. Begin by punching down the dough and kneading in the currants or raisins. Shape the dough under your hands into a 24" long roll. | 17. cut into 24 equal pieces - each about the size of a large egg - one will weigh about 2 oz. | 18. Work into balls and flatten on top. Place them on a baking sheet, leaving 1 1/2" between them. | 19. Brush each with the beaten egg yolk. Dribble the lemon juice and sugar over the tops. | 20. Place your baking sheet in a warm place; cover carefully with a length of wax paper or parchment paper. The buns will double in bulk in about 45 minutes. | 21. Preheat the oven to 350 about 20 minutes before baking. | 22. Brush the rolls with milk before placing them in the oven. Bake in the moderate oven till the buns test done - 20-30 minutes. (Rap once on the bottom crust. A hard, hollow sound means the bun is baked - just don't wait till it's too hard). | 23. Remove from the oven, place on a metal rack to cool before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	5 -6	cups		-	-	-	-
yeast	1	package		-	-	-	-
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
salt	1	teaspoon		-	-	-	-
mace	1/2	teaspoon	ground	4.0375	0.4292	0.057	0.2752
nonfat milk powder	1/3	cup		-	-	-	-
hot water	1 1/2	1/2		0.0	0.0	0.0	0.0
egg	3		beaten	214.5	1.08	18.84	14.265
butter	1/4	cup		342.0	15.714	10.686	28.8
raisin	1	cup		498.3	131.208	5.5935	0.759
water	1/2	cup		0.0	0.0	0.0	0.0
egg yolk	1		beaten	54.74	0.6103	2.6962	4.5118
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
sugar	3	tablespoons		402.99	100.79799999999999	0.0	0.0
milk	1	tablespoon		9.15	0.7170000000000001	0.4725	0.4905

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.