Description
This classic British Tea Buns recipe yields soft, slightly sweet buns perfect for breakfast or a teatime snack. Made with a tender yeast dough enriched with butter, eggs, and vanilla, these buns can be studded with raisins or currants for added texture and flavor. Finished with an egg wash and a sprinkle of coarse sugar, they bake to a golden brown with a delicate crust and fluffy interior. Serve warm with butter or jam alongside a cup of tea for a comforting treat.
Ingredients
Scale
Dough Ingredients
- 3 1/2 cups all purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/2 cup whole milk, warm
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup raisins or currants (optional)
Topping
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar
Instructions
- Activate Yeast: In a small bowl, dissolve the yeast in warm milk along with a teaspoon of sugar. Let it sit for 5 to 10 minutes until the mixture becomes frothy, indicating the yeast is active.
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, remaining sugar, and salt to evenly distribute the dry ingredients.
- Combine Wet and Dry: Add the yeast mixture, melted butter, eggs, and vanilla extract to the dry ingredients. Stir until a soft dough begins to form.
- Knead the Dough: Turn the dough onto a floured surface and knead for 8 to 10 minutes until smooth and elastic. Incorporate the raisins or currants now if using.
- First Rise: Place the dough in a greased bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm place for 1 to 1 1/2 hours, or until it has doubled in size.
- Prepare for Baking: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Shape Buns: Punch down the risen dough to release air bubbles. Divide the dough into 12 equal portions and shape each into a round bun. Arrange the buns on the prepared baking sheet with some space between each.
- Second Rise: Cover the buns loosely and let them rise again for about 20 minutes until slightly puffed.
- Apply Topping: Brush the tops of the buns with the beaten egg, then sprinkle with coarse sugar for a crunchy, sweet finish.
- Bake: Bake the buns in the preheated oven for 18 to 20 minutes or until they turn golden brown.
- Cool and Serve: Remove from the oven and allow the buns to cool slightly. Serve warm, ideally with butter, jam, or alongside your favorite tea.
Notes
- For a richer flavor, add a teaspoon of orange or lemon zest to the dough.
- Serve the buns warm with butter or jam for a classic teatime experience.
- Store buns in an airtight container for up to 3 days or freeze for longer storage, thaw before serving.
