BATH BUN|HOW TO MAKE BATH BUNS|BATH BUNS|BATH BUNS RECIPE|BUNS RECIPE|BREAD RECIPE|BRITISH FOOD |BUN
Ingredients:60g bath buns. Bath buns is similar to sally lunn bun recipe, chelsea buns, swiss buns, belgian bun recipe & marlborough bun recipe. Bath buns origin is Bath, England. Bath bun history is from Bath, England. BATH BUN RECIPE |BATH BUN RECIPE UK |BREAD |BATH BUNS SALLY LUNN'S RECIPE |BATH BUNS WHERE TO BUY |BATH BUNS RECIPE UK |BATH BUNS NEAR ME |BATH BUNS SHOP |WHERE TO BUY BATH BUNS |BATH BUNS IN BATH |BATH BUN SHOP |TRADITIONAL BATH BUN RECIPE |BREAD ROLLS |BUNS |BREAD ROLLS RECIPE |BREAD ROLL |LIVE |HOMEMADE BREAD
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Recipe/Ingredients:
• 250 g of strong bread flour
• 125 g of water
• 25 g of butter
• 12.5 g of egg
* 1/2 teaspoon of vanilla flavour
* 5 g of milk
* 15 g of yeast
* 20 g of caster sugar
* 130 g of warm water
* 50 g of mixed dry fruits
* 30 g of nibbed sugar
* 2.5 g of salt
* Egg wash
* Bun wash
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How To Make The Queen's Favourite Meal: Afternoon Tea | Royal Recipes | Real Royalty
Michael Buerk and Paul Ainsworth look at food created for the meal which is said to be the Queen's favourite, afternoon tea. Paul tries a recipe for Bath buns discovered in the recipe book of the Buckingham palace kitchen made in the 1900s.
From Elizabeth II to Cleopatra, Real Royalty peels back the curtain to give a glimpse into the lives of some of the most influential families in the world, with new full length documentaries posted every week covering the monarchies of today and all throughout history.
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Bath's famous Sally Lunn Bun - the ultimate tourist trap
The Sally Lunn Bun is a “speciality bun” from the historic city of Bath. If you visit Bath and are told a “must do” is to visit Sally Lunn’s café and experience the famous Sally Lunn Bun you are being lied to.
I fell for the tourist trap (hook, line and sinker) and was coerced in to buying a Sally Lunn Bun, and I have to say………. Well watch this video, and you’ll see exactly what the Sally Lunn Bun is all about.
Belgian Buns | Belgian Bun Recipe (Updated Recipe)
Today I’m showing you how to make . Let’s get baking shall we?
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The Softest Bread In England | How To Make 18th Century Sally Lunn Buns
One of the most lovely treats when visiting Bath, UK is the supple majesty of the Sally Lunn Bun. Nestled in an alley in the shadow of Bath Abbey, The Sally Lunn's Historic Eating House delivers a baked delicacy with a dubious history.
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LINKS TO INGREDIENTS & TOOLS**
Silpat Non-Stick Baking Mat:
Saffron Threads:
Thermapen:
LINKS TO SOURCES**
The Oxford Companion to American Food and Drink by Andrew Smith:
Dinner With Mr Darcy by Pen Vogler:
Jane Austen in Bath by Katharine Reeve:
English Bread and Yeast Cookery by Elizabeth David:
The Cook and Housewife's Manual by Margaret Dods:
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SALLY LUNN BUN
ORIGINAL RECIPE (From The Cook and Housewife’s Manual by Margaret Dods; 1826)
Make them as French bread, but dissolve some sugar in the hot milk. Mould into the form of cakes. A little saffron boiled in the milk enriches the colour of these or any other cakes
MODERN RECIPE (Based on...)
INGREDIENTS
- 1 ¼ cup (280ml) whole milk
- 6 tablespoons (85g) of butter at room temperature
- ¼ cup (50g) sugar
- 3 3/4 cup (450g) of bread flour (or all purpose)
- 7g instant yeast or active dry yeast.
- 2 eggs (Plus an extra egg for the egg wash)
- The zest of 1 lemon
- 1 ½ teaspoons of salt
- 2-3 saffron threads (optional; for color only)
METHOD
1. Warm the milk over low heat.* Add the sugar and dissolve. Once warm, add the butter and melt in. If you are using saffron for color, add the threads to the milk and set mixture aside to cool to 110° or cooler before adding it to the other ingredients.
**If you are using instant yeast, heat the full amount of milk. If you are using active dry yeast, warm only 1 cup on the stove. Take the other 1/4 cup and mix with the yeast and a sprinkle of sugar to activate the yeast.
2. Sift flour into a large bowl or a stand mixer. If using instant yeast, whisk in to flour. Once milk mixture is cooled to 110° add to flour and mix (remove saffron threads with a strainer). Add lemon zest, eggs and salt and mix. If you are using active dry yeast, add that last. Work dough until it comes together and forms a smooth sticky dough. (About 8 minutes on medium speed) It will not form into a ball.
3. Cover and let rise for 60 - 90 minutes or until doubled in size.
4. Once doubled, punch down dough and put out onto a lightly floured surface and separate into 3 or 6 pieces, depending on the size bun you would like. Form dough into balls and place on lined baking sheet, slightly flattening into a cake. Cover and let rise for another 45 - 60 minutes.
5. Preheat oven to 400°F / 200°C and make an egg wash with either a whole egg or egg white (if you used the saffron for color).
6. Bake buns for 15 minutes, tenting them if they begin to brown too much. An instant read thermometer should read 190°F-200°F (approx.90°C). Cool on a wire rack and serve warm with butter, jam or clotted cream.
PHOTO CREDITS
Sally Lunn Window - Ewen Roberts / CC BY (
Bath Bun - Richard Allaway from France / CC BY (
Sally Lunn Museum - Paul Huxley / CC BY (
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Breakfast in Jane Austen's England
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LINKS TO SOURCES**
What Jane Austen Ate and Charles Dickens Knew:
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Jane Austen's England by Roy Adkins and Lesley Adkins:
A Frenchman in England by Francois la Rochefoucauld:
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Subtitles: Jose Mendoza | IG @worldagainstjose
PHOTO CREDITS
Bath Bun: By Richard Allaway from France - Culture... a bath bun and a pot of tea, Bath, United Kingdom, CC BY 2.0,
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