Recipes > Breads > Buns & Rolls > Bath Buns

Bath Buns

Ingredients

• saffron
• 1/2 pound of fresh butter
• 1 pound of sifted flour
• 4 eggs
• 1 large wine glass of the best and strongest yeast
• 1/4 pound of powdered and sifted loaf-sugar
• 1 grated nutmeg
• 2 or 3 spoonfuls of carraway seeds (optional)
• carraway comfits

Instructions

Boil a little saffron in sufficient water to cover it, till the liquid is of a bright yellow; then strain it, and set it to cool. Rub the butter into the flour, and make it into a paste with the eggs that have been well beaten, and the yeast; adding the infusion of saffron to colour it yellow. Put the dough into a pan, cover it with a cloth, and set it before the fire to rise. When it is quite light, mix into it the sifted loaf-sugar, nutmeg and, if you choose, the carraway seeds. Roll out the dough into a thick sheet, and divide it into round cakes with a cutter. Strew the top of each bun with carraway comfits, and bake them on flat tins buttered well. They should be eaten the day they are baked, as they are not good unless quite fresh.

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Source

Directions for Cookery, in its Various Branches (1840).