We had fun with my Bathing Bath Buns last Saturday.
My quantities made a baker’s dozen (13).
400g strong white flour
50g caster sugar
75ml warm water
1 x 15ml spoon dried yeast
1 x 5ml spoon salt
Fat for greasing
Beaten egg for glazing
Demerara sugar for sprinkling
Sift about 75g of the flour and 5ml sugar into a large bowl.
Warm the milk until it is hand hot and add the water to the milk and sprinkle on the dried yeast.
Pour the yeast liquid into the flour and sugar and beat well. Leave the bowl in a warm place for 20 minutes.
Sift the remainder of the flour and the salt in a bowl. Rub in the butter.
Add the caster sugar and the muesli.
Beat the egg into the frothy yeast mixture and add the flour, fat and fruit mixture.
Mix to a very soft dough. Beat with a wooden spoon for three minutes.
Cover the bowl with lightly oiled polythene, a damp tea-towel or a large plate. Leave it in a warm place for 45 minutes or until the dough has almost doubled in size.
Beat the dough again for 1 minute then place 15 ml spoonfuls of the mixture on a greased baking sheet leaving plenty of space between them. Recover and leave in a warm place for 20 minutes or until the buns have almost doubled in size. Then brush each surface of each bun with beaten egg and sprinkle with the Demerara sugar.
Bake at 220°C for 15 -20 minutes.
*My Muesli has raisins, sultanas, dried apricots, dates, papaya, pineapple and sweetened dried banana, mixed oat, wheat and barley flakes.