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Bath Buns

On a recent trip to England (we know . . . lucky, lucky us!), we discovered a new obsession: the supermarket chain named Waitrose has a lovely bakery and it’s a wonderful spot for a cuppa and ‘a little something’ to go with. One drizzly morning, we order what was called a Marlboro Bun, a soft yeast bun filled with raisins and mixed peel. It was so good, that we bought half a dozen more to be our breakfast for the next few days. We were unable to find a recipe for Marlboro Buns (we think it may be a Waitrose exclusive), but we have found these and they are close enough indeed!

Bath Buns

3¼ cups all-purpose flour
¼ cup sugar
1 tsp. instant dry yeast
1½ cups milk, heated and slightly cooled
1½ tsp. salt
2 eggs
4 tbs. butter, softened
1½ cups raisins or currants
1½ cups mixed peel
1 egg beaten with 1 tbs. water
pearl sugar, for dusting

In a large bowl, combine the flour, sugar, and yeast. Make a well in the center and add the milk. Brush some of the flour over the milk, cover with plastic wrap and leave in a warm spot for 1 hour until the milk starts to seep through the flour.

Stir everything together and add the salt, eggs, and butter. Knead well (8-10 minutes) to make a smooth dough. Leave to rest for 15 minutes, then knead in the raisins or currants and mixed peel. Place in an oiled bowl, cover with plastic wrap and leave in a warm space to double in size, 1½ to 2 hours.

When risen, punch the dough down and divide into 12 portions. Roll each into a ball and place in a 9 x 12 high-sided pan. (We used a roasting tin.) Again, cover with plastic wrap and leave to rise for 1 hour. Heat the oven to 350°F. Brush the buns with the beaten egg and sprinkle with pearl sugar. Bake for 18-20 minute, until golden.

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