There’s nothing that puts a smile on our faces more than seeing Britain’s foodie traditions passed down through the ages.
For example, if you hotfoot it to Whitby in Yorkshire (one of the UK’s most atmospheric towns) and seek out Botham's, you’ll be able to sample these delightful buns – created by founder Elizabeth Botham in the late 1800s.
The enriched, bouncy breads are studded with dried fruit, flavoured with lemon zest, and crowned with a thick, toothsome layer of lemony icing. They’re a light, fruity alternative to big, heavy cakes in an afternoon tea.
Ingredients (makes 12)
- 1.5 tsp dried yeast
- 250ml warm milk
- 500g strong white bread flour
- 60g caster sugar
- 100g butter, at room temperature
- 2 medium eggs, beaten
- 1 tsp fine salt
- Zest 1 lemon
- 1 tsp (optional) lemon extract
- 100-150g raisins
To finish:
- 200g icing sugar, sifted
- 2-3 tbsp lemon juice
Method
1. Combine the milk and yeast to allow the yeast to activate and bloom.
2. In a large bowl, combine the flour and sugar.
3. Add the warm milk and combine with a knife. Add the salt. Leave to rest for 10 minutes.
4. Knead in the eggs, lemon zest, lemon extract (optional) and butter. It’s easiest to do this in a stand mixer but can be done by hand – although it will take a little longer.
5. Knead for up to 10 minutes until you have a smooth dough. Try not to add too much extra flour – it'll make the dough too heavy.
6. Cover and leave to rise for around an hour until it’s doubled in size.
7. Knock the dough back, fold in the raisins and cut into 12 equal pieces, forming them into buns. Pop them on a large lined baking sheet or in a large baking tin, cover and leave to rise again until doubled in size.
8. In the meantime, set the oven to 210C.
9. Bake the buns for 8-10 minutes until risen and golden. Allow to cool.
10. Beat the icing sugar with the lemon juice, bit by bit until you have a thick, smooth mixture. Spoon over the top of the buns and serve. They’re best eaten on the day of making.
