Bath Buns is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic yeasted bun with eggs and caraway that was typically served for tea. The full recipe is presented here and I hope you enjoy this classic British version of: Bath Buns.
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This is a classic recipe for a Victorian version of Bath Buns that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BATH BUNS.—Beat together in a bowl a quarter of pound of flour, four egg yolks, and three whites of eggs, with four spoonsfuls of solid fresh yeast, set before the fire to rise; then rub into a pound of flour, ten ounces of butter; and half a pound of sugar, and two ounces of carraway comfits; mix them well in, roll out into the required shapes, strew with carraway comfits, and bake in tins.
Beat together the flour, egg yolks and egg whites in a bowl. Add a pinch of sugar then mix in the yeast. Cover with a damp cloth and set aside in a warm place to rise for 30 minutes.
After this time work in the flour, butter and sugar along with the caraway comfits. Mix thoroughly (best done with your hands) then roll out and shape as desired. Strew the top with caraway comfits then place in tins. Allow to rise for 20 minutes, place in an oven pre-heated to 180°C and cook for about 25 minutes, or until golden brown and cooked through.
Flour, 1/4lb; eggs, 4 yolks, 3 whites; yeast, 4 spoonfuls; flour, 1lb.; butter, 10ozs.; sugar, 1/2lb.; caraway comfits, 2 ozs.