Traditional Bath Bun

Prepare a sweet yeast dough with currants and mixed peel.

After the first rise, shape into round buns.

Push a lump of sugar or a whole glacé cherry into the center of each bun.

Let the buns rise on a baking tray.

Brush with egg wash and sprinkle generously with crushed sugar lumps or pearl sugar and more currants.

Bake at 200°C for 15 minutes until browned and sticky.

These are smaller and sweeter than Sally Lunn buns.