Harry Potter: Hagrid’s Bath Buns recipe
Hagrid poured them tea and offered them plate of Bath buns, but they knew better then to accept they had had too much experience of Hagrid’s cooking.
HARRY POTTER AND THE PRISONER OF AZKABAN
Reading the Harry Potter books has really opened a whole new world of food for me. I read these books as a child and when I first came across words like, bath buns or rock cakes, I simply didn’t think twice about what it could possible be. I’ve obviously grown up since then and I’m now going back and retracing my steps, learning a whole new world of food and traditions.
These bath buns look quite simple but it’s the caraway seeds and sugar cube in the center that really sets it apart from any regular bun. My family loved this recipe especially the next when we toasted it and had it with a bit of butter. As I’m writing this in the middle of the night, I’ve come to the realization that I completely forgot to add crushed sugar that is traditionally on top. I’m an fool but I promise the bun was still fantastic as it was. This recipe comes from Jamie Oliver who adapted it from the Elizabeth David’s English Bread and Yeast Cookery.
Harry Potter: Hagrid’s Bath Buns recipe
Harry Potter: Hagrid's Bath Buns
Ingredients
- 8 oz warm milk 100F
- 1 envelope dry yeast 7g
- 3 1/2 cups all purpose flour 450g / 15oz
- 1 tsp salt
- 2 tbsp granulated sugar 30g / 1oz
- 2 sticks unsalted butter, room temp 225g / 8oz
- 1 tbsp caraway seeds
- 12 sugar cubes
- 1 large whole egg beaten
Instructions
- Comine the warm milk and yeast in a bowl and let it sit for 10 minutes.
- Combine the flour, salt, and sugar in a stand mixer and mix to combine. Add the room temperature butter and mix on medium speed until you achieve the texture of breadcrumbs.
- Switch to a dough hook and add the yeast mixture and caraway seeds. Mix on medium speed until it just combined. Let it sit for 10 minutes.
- Turn the mixer on to medium speed. Knead the dough for 8 minutes until it forms a very smooth ball of dough and the sides of bowl are clean.
- Cover and place the dough in a warm area for 45 minutes or until doubled in size.
- Preheat the oven to 375F. Turn the dough out onto a lightly floured surface and divide it into 12 equal size pieces. Roll each piece in balls and push a sugar cube into the seam side of the dough. Pinch to close the seam and roll back into a ball shape.
- Place the seam side down on a baking sheet and cover with a damp cloth of plastic wrap. Place it in a warm area for 30 minutes until proofed and doubled in size.
- When proofed, brush each bun with the egg and bak for 15-20 minutes until golden brown.
