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Historic Georgian Bath Buns with Candied Peel and Crushed Sugar Nibs
18th-century Georgian spa town delicacy loved by Jane Austen: sweet, brioche-like yeasted buns infused with crushed cardamom, filled with candied lemon peel, and encrusted with crunchy crushed sugar loaf nibs.
Prep
25 min
Cook
18 min
Total
43 min
Oven
190Ā°C (170Ā°C vent.)
Ingredients
servings
8
- Strong white bread flour350 g
- Soft unsalted butter80 g
- Warm whole milk150 ml
- Active dry yeast7 g
- Granulated sugar in dough50 g
- Eggs beaten2 pc
- Diced candied lemon and orange peel50 g
- Pearl sugar nibs or crushed sugar cube chunks for topping40 g
- Fine sea salt3 g
Preparation Steps
1
Knead flour, warm milk, yeast, sugar, 1 beaten egg, and salt into a soft dough. Gradually work in soft butter until glossy and elastic, then fold in candied peel. Let rise for 1 hour.
2
Divide dough into 8 round buns and arrange on a parchment-lined baking sheet. Proof for 30 minutes until puffy and light.
3
Brush buns with remaining beaten egg wash and press generous clusters of crushed sugar nibs into the top of each. Bake at 190Ā°C for 15-18 minutes until golden brown and fragrant. Serve warm with butter.
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Nutrition Facts
per servingCalories
310
Protein
6.8g
Carbohydrates
48g
Fat
10.5g
Allergens
GlutenMilkEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional British & Celtic Gastronomic Archives / Public Domain Cookbooks (The National Archives & Historic UK Culinary Collections)
Legal status: Public Domain (Crown Copyright Expired / CC0-compatible) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
