Bath Bun Recipe Paul Hollywood Food

BATH BUNS

Steps:

• Place the batter ingredients (flour, sugar, yeast, warm milk and water) in a large bowl and beat with a wooden spoon, or on low in a mixer.
• Leave in a warm place until frothy for about 20 minutes.
• If you use Fast Action, bread maker, or quick yeast, omit the "leave until frothy" step.
• For the dough, place the flour in a bowl and rub in the butter until it resembles fine breadcrumbs.
• Add the flour and butter mixture, eggs, sugar, sultanas and mixed peel to the batter.
• Beat well for about 10 minutes (this is a lot easier with an standing mixer!) Cover (with plastic wrap or a clean damp tea towel) and leave to rise for 1 1/2 hours or until dough has doubled.
• Pre-heat oven to 220°C/425°F/Gas mark 7 and lightly butter or grease 2 baking sheets.
• Beat the dough well for a few minutes, place large tablespoonfuls/globs of dough on the baking sheets (6 per sheet).
• Cover (if you use plastic wrap, remember to oil it before hand!) and leave in a warm place for 30 minutes until doubled in size.
• Place egg glaze ingredients in a bowl and beat until well combined.
• Uncover buns and brush with egg glaze, then sprinkle with the crushed sugar lumps.
• Bake for 15 to 20 minutes.
• Leave to cool on wire rack.
• You can also replace the sultanas and mixed peel with 225g mixed dried fruit, as long as it contains some mixed peel.

PAUL HOLLYWOOD'S CHELSEA BUNS

Steps:

• Place the flour and salt into a large mixing bowl and stir until thoroughly combined. Make a well in the centre of the flour and pour in the yeast.
• Warm the milk and butter in a small saucepan until the butter is melted and the mixture is lukewarm. Pour into the flour mixture, add the egg and stir thoroughly until the contents of the bowl come together as a soft dough.
• Tip the dough onto a lightly floured work surface and knead well for five minutes, until the dough is smooth and elastic.
• Place the dough into an oiled bowl and leave to rise, covered with a damp tea towel, for one hour or until doubled in size.
• Tip the dough out onto a lightly floured work surface. Roll out dough into a rectangle about 30x20cm/12x8in.
• Brush all over with the melted butter. Evenly sprinkle the orange zest over the buttered surface, followed by the sugar, cinnamon and dried fruit.
• Tack down the long side of the dough rectangle nearest to you by pressing it down onto the work surface with your thumb. Roll the opposite long side of the dough towards you quite tightly, until the roll is complete and tight. With a sharp knife cut into thick rounds - about 4cm/1¾in.
• Grease a deep roasting tin or baking tray thoroughly with butter.
• Place the buns, cut side up, into the greased baking tray leaving about 1cm/½in of space between each one. You want them to be close enough so that when they rise further and then bake, they will bake with their sides touching. They can then be pulled apart and you get a lovely soft edge.
• Leave to rise for about 30 minutes in a warm place.
• Preheat oven to 190C/170C Fan/Gas 5.
• When the buns are ready, put them in the oven and bake for 20-25 minutes until golden-brown. Check after 15 minutes or so and cover the buns with foil if they are getting too brown.
• Remove the buns from the oven and let them cool slightly before transferring them from the tin to a cooling rack.
• Melt the jam in a small saucepan with a splash of water until smooth. Brush the jam over the buns to glaze and allow to cool.
• Mix together the icing sugar, orange zest and two tablespoons water. Drizzle the icing over the cooled buns and allow to set before serving.

BATH BUNS

Steps:

• In a mixing bowl, measure 2 cups flour and stir in the dry ingredients and hot water.
• 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.
• 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.
• 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.
• Kneading:.
• 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.
• In a mixer, the dough will form a ball around the moving dough hook. The sides of the bowl will be wiped clean.
• Knead for 8 minutes.
• First rising:.
• 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).
• Drop the dough into a greased bowl, turn to film all sides and cover the bowl with plastic wrap.
• 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).
• While the dough is rising, soak the currants or raisins in the water for about 1 hour and drain.
• Shaping:.
• The Bath Bun is about 4" in diameter.
• Begin by punching down the dough and kneading in the currants or raisins. Shape the dough under your hands into a 24" long roll.
• cut into 24 equal pieces - each about the size of a large egg - one will weigh about 2 oz.
• Work into balls and flatten on top. Place them on a baking sheet, leaving 1 1/2" between them.
• Brush each with the beaten egg yolk. Dribble the lemon juice and sugar over the tops.
• 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.
• Preheat the oven to 350 about 20 minutes before baking.
• 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).
• Remove from the oven, place on a metal rack to cool before serving.