B ~ Bath Buns
I have not made Bath Buns for years and had to do some research to find a recipe.
References to Bath buns date from 1763, and they are still produced in the Bath area of England. The original 18th century recipe used a brioche or rich egg and butter dough which was then covered with caraway seeds coated in several layers of sugar.
Modern versions often include sultanas, candied peel and chopped nuts. I of course had to be different, so instead of the fruit mixture above, I added some muesli.
The world and it’s mother decided to phone me while I was mixing, proving and cooking the buns. The final results are a little misshapen and more sunburnt than I would like, but they are made from scratch and taste good.