Bath Buns

Directions

1In a mixing bowl, measure 2 cups flour and stir in the dry ingredients and hot water.

2Add 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.

3Stop the mixer; stir in the balance of flour, ½ cup at a time, first with the spoon and then by hand - or under the dough hook in the mixer.

4The 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

1If 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.

2In a mixer, the dough will form a ball around the moving dough hook. The sides of the bowl will be wiped clean.

3Knead for 8 minutes.

First rising

1Place the dough on the floured work surface and knead into a ball. It will be soft, smooth and slightly sticky (till dusted with flour).

2Drop the dough into a greased bowl, turn to film all sides and cover the bowl with plastic wrap.

3Put aside at room temperature to allow the dough to double in volume, about 1½ hours (or faster, if using rapid rise yeast).

4While the dough is rising, soak the currants or raisins in the water for about 1 hour and drain.

Shaping

1The Bath Bun is about 4" in diameter.

2Begin by punching down the dough and kneading in the currants or raisins. Shape the dough under your hands into a 24" long roll.

3cut into 24 equal pieces - each about the size of a large egg - one will weigh about 2 ounces.

4Work into balls and flatten on top. Place them on a baking sheet, leaving 1½" between them.

5Brush each with the beaten egg yolk. Dribble the lemon juice and sugar over the tops.

6Place 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.

7Preheat the oven to 350°F.

8Brush 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).

9Remove from the oven, place on a metal rack to cool before serving.