Bath buns


  • 500g strong white flour
  • 75g Siúcra caster sugar
  • 1 tsp / 5g salt
  • 1 egg
  • 10g fresh yeast or 1 tsp of dried yeast
  • 75g butter, diced
  • Zest 1 lemon
  • Zest of 1 orange
  • 300ml cold milk
  • 10 Siúcra sugar cubes Nibbed sugar to garnish (if you cannot get nibbed sugar, roughly crush a few sugar cubes)


    step 1

    Using a mixer, add the flour, sugar, and salt to the bowl. Dissolve the yeast in the milk and add to the flour mix along with the egg and zest of the lemon and orange. Using the dough hook attachment, knead the dough on a medium speed. Initially the dough will appear quite wet.

    step 2

    Continue mixing until the dough starts to come away from the sides. This will take approximately 8-10 minutes. Drop in the butter and continue mixing until all of the butter is incorporated. The dough should be soft, supple and silky. Transfer to an oiled bowl, cover with a damp cloth and leave to prove for 2 hours

    step 3

    On a lightly floured work surface, turn out the dough, knock back and portion into 10 equal amounts (approximately 100g each).

    step 4

    Roll each portion into a small ball and place seam side up on the work surface. Insert a sugar cube into each ball of dough.

    step 5

    Turning each roll over, gently roll for a second time just enough to trap the sugar cube within. Place onto a baking tray lined with parchment, leaving enough room so that each is not touching.

    step 6

    Cover with a damp cloth and leave to prove for approximately 90 minutes. Preheat the oven to 190°C/375°F/gas mark 5.

    step 7

    As the buns bake, make the sugar syrup. In a saucepan, add 100g Siúcra caster sugar and the juice of the zested lemon and orange. Bring to the boil and allow to simmer for 2-3 minutes. Set aside to cool.

    step 8

    Once the buns are baked, transfer to a wire rack to cool. Whilst warm, brush each bun with the sugar glaze and top with nibbed sugar.