📝 About This Recipe
Hailing from the historic spa city of Bath, England, this legendary enriched bun is a masterpiece of 18th-century baking. It features a buttery, brioche-like crumb infused with aromatic caraway seeds and studded with a hidden treasure of crushed sugar. Topped with a sticky sugar glaze and a crunch of pearl sugar, it’s a sophisticated treat that captures the essence of traditional British tea culture.
🥗 Ingredients
The Dough
- 500 grams Strong White Bread Flour (plus extra for dusting)
- 250 ml Whole Milk (lukewarm)
- 100 grams Unsalted Butter (softened and cubed)
- 1 Large Egg (at room temperature)
- 7 grams Fast-action Dried Yeast (one standard sachet)
- 50 grams Golden Caster Sugar
- 1 teaspoon Sea Salt (fine)
- 1 teaspoon Caraway Seeds (slightly crushed to release oils)
The Sweet Filling & Topping
- 12 pieces Sugar Cubes (roughly crushed into large chunks)
- 2 tablespoons Pearl Sugar (for the signature crunch)
- 1 Egg Yolk (beaten with a splash of milk for glazing)
The Finishing Glaze
- 2 tablespoons Caster Sugar
- 2 tablespoons Boiling Water
👨🍳 Instructions
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1
In a large mixing bowl or the bowl of a stand mixer, combine the flour, yeast, caster sugar, salt, and crushed caraway seeds. Stir to distribute evenly.
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2
Make a well in the center and pour in the warm milk and the beaten egg. Mix by hand or with a dough hook until a rough dough forms.
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3
Begin kneading the dough. If using a mixer, stay on low speed. Gradually add the softened butter, one cube at a time, ensuring each is incorporated before adding the next. This will take about 8-10 minutes until the dough is smooth, elastic, and slightly tacky.
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4
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp cloth and leave to rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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5
Gently turn the dough out onto a lightly floured surface. 'Punch down' to release the large air bubbles.
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6
Divide the dough into 12 equal portions (approximately 75-80g each). Flatten each piece into a small disc.
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7
Place a few pieces of the crushed sugar cubes into the center of each disc. Fold the edges over the sugar and pinch tightly to seal, then roll into a smooth ball.
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8
Place the buns on two baking trays lined with parchment paper, leaving plenty of space between them for expansion.
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9
Cover loosely with oiled cling film and let them prove for another 45-60 minutes until they look puffy and light.
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10
Preheat your oven to 190°C (375°F/Gas Mark 5) while the buns finish their second rise.
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11
Gently brush the tops of the buns with the egg wash. Sprinkle generously with pearl sugar.
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12
Bake for 15-20 minutes until the buns are a deep golden brown and sound hollow when tapped on the bottom.
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13
While the buns bake, prepare the glaze by dissolving the caster sugar in boiling water.
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14
As soon as the buns come out of the oven, brush them immediately with the sugar syrup glaze for a professional, sticky shine.
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15
Transfer to a wire rack to cool slightly. These are best served warm while the sugar centers are still soft.
💡 Chef's Tips
Don't skip the caraway seeds; they provide the authentic 'Bath' flavor profile that balances the sweetness. Ensure your butter is truly soft but not melted; this creates the perfect brioche-like texture. If you can't find pearl sugar, you can use roughly crushed sugar cubes for the topping as well. Watch the buns closely in the final 5 minutes of baking, as the sugar glaze can brown quickly. To check if they are done, use an instant-read thermometer; the internal temperature should reach 88°C (190°F).
🍽️ Serving Suggestions
Serve warm with a generous slab of salted West Country butter. Pair with a pot of hot Earl Grey or Darjeeling tea. Split and toast the next day if they aren't eaten fresh. Serve alongside a wedge of sharp English Cheddar for a classic sweet-and-savory combination. Enjoy as part of a formal afternoon tea spread with clotted cream.