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Bath Buns:
1 lb/450 g all-purpose flour
1 tsp salt
2/3 cup/150 g butter
7 oz (the packet) active dried yeast
2 tbsp sugar
1/2 tbsp caraway seeds
1 cup milk
For the glaze:
2 tbsp sugar
1 tbsp milk
A few brown sugar cubes, roughly crushed and mixed with a few caraway seeds.
1. Add the salt to the flour, and rub the butter in until it is like coarse breadcrumbs. Sprinkle in the yeast, sugar and caraway seeds, and mix together well. Warm the milk, and stir it into the dry ingredients to give a soft dough.
2. Give it a good knead for about 10 minutes on a floured surface until it is smooth and pliable. Return to the bowl, cover with a cloth, and let it rise in a warm place until double in size; it will take at least 2 hours.
3. Punch the air out of the dough and make up 12 cakes. Put them onto greased baking sheets, cover with a damp dish towel or plastic wrap, and leave to rise again for up to 1 hour.
4. Preheat the oven to 375 F.
5. Bake for 12-15 minutes until they are golden brown.
6. Heat together the milk and sugar for the glaze and brush it over the hot buns. Strew the crushed sugar cubes and caraway seeds over the top.
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