Bath Buns

Bath buns trace back to 18th-century England and the spa town that gave them their name. This is the lighter, baking-powder-leavened version, ready for tea in under an hour. The dough comes together quickly with flour, shortening, sugar, raisins, and lemon zest, with just enough milk to bring it into a soft, scoopable mass.

A piece of candied citron tucked into the top of each bun is the traditional flourish. As the buns bake, the citron caramelizes and turns slightly chewy, sending up that distinctive perfumed-lemon aroma. If citron is hard to source, a chunk of candied orange peel or even a sugar lump (the original Victorian topping) does the job.

The finishing trick is the sugar-cream wash. As soon as the buns come out of the hot oven, brush each top with a tablespoon of sugar moistened with a splash of cream. The heat melts the sugar into a thin, crackling glaze.

Serve warm with butter, jam, or a strong cup of tea.

Pro Tips

• Don’t overwork the dough. Mix until just combined or the buns turn tough.
• Use a glass or biscuit cutter dipped in flour for clean rounds.
• Brush with reserved beaten egg before baking for a deeper, golden crust.
• Eat the same day. These don’t keep well overnight, but they’re great fresh from the oven.

Variations

• Add 1 teaspoon caraway seeds to the dough for the very traditional Georgian version.
• Substitute mixed dried fruit (currants, mixed peel, sultanas) for the raisins.
• Glaze with a thin lemon icing once cool for a sweeter, modern bakery look.