Picnic Bath Buns

Picnic Bath Buns

Bath buns are, not surprisingly, originally from Bath, England. Often enjoyed in the elegant surroundings of the Pump Room in Bath they make an awesome addition to a picnic or as a snack on a long walk. This light yeast bun can be enjoyed on their own or with tea or coffee.
Course Snack
Cuisine West Country


  • 1/2 oz yeast creamed with 1 tsp sugar
  • 1/2 pint warm milk
  • 12 oz flour
  • 1/4 lb butter or lard
  • 3 oz castor sugar
  • 2 medium eggs
  • 2 oz chopped candied peel
  • 2 oz granulated sugar


  • Warm the flour and add the creamed yeast and warm milk and leave to give the yeast time to activate.
  • During the next two steps make sure you keep back a little beaten egg and candied peel so you can garnish the buns (not absolutely necessary but it does add a little backwoods style).
  • Cream the butter and castor sugar together then mix in the eggs.
  • Add the creamed butter mix to the flour and add the candied peel. Mix everything into a dough. Cover the bowl and put in to a warm place for about 40 minutes.
  • Shape the dough in to small buns about 2-3 inches in diameter and place them on a greased baking sheet. The yeast will make the buns rise so make sure there's plenty of room between each one.
  • Leave for another 15 – 20 minutes before brushing the top with beaten egg and then sprinkling with granulated sugar and candies peel.
  • Bake in the oven at 350°F for about 30 minutes. They should be a nice golden brown.


Castor Sugar
It can be difficult to find castor sugar in North America but you can make it yourself. Add granulated sugar to your blender and pulse-blend in a few bursts until the texture is super-fine. Texture should be a bit like fine sand.
FYI I spell castor with an “o” not an “e”.
Keyword Bun
Tried this recipe?Let us know how it was!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating