Classic Bath buns

Warm the milk in a small pan over a low heat until just steaming, then leave to cool for about 15 mins until cool enough to touch. Beat 2 of the eggs into the warm milk. Tip the flour into a bowl, then rub in the butter using your fingertips to a breadcrumb-like texture. Mix in the sugar and 1 tsp salt. Stir in the yeast, then make a well in the centre. Stir in the milk and egg mixture using a wooden spoon to create a sticky dough. Tip onto a floured surface and knead for 10-15 mins until smooth, or use a stand mixer with a dough hook and knead for 5 mins. Put in an oiled bowl and cover with a tea towel. Leave to prove for 1 hr, or until doubled in size.

Line two baking trays with baking parchment. Tip the dough out onto a floured surface and knock out the air, then divide into 12 pieces, weighing for accuracy if you like (about 100g each). Shape into balls and arrange on the baking trays, well spaced apart. Cover with tea towels and leave to prove for 1 hr.

Heat the oven to 200C/180C fan/ gas 6. Beat the remaining egg and brush it all over the buns. Bake for 20-25 mins until risen and golden brown. Put on wire racks to cool.

To make the glaze, put the golden caster sugar in a mug with 20ml boiling water from the kettle and mix until the sugar has dissolved. Crush the caraway or fennel seeds using a pestle and mortar.

While the buns are still warm, brush over the sugar glaze, then sprinkle over the sugar pieces and crushed seeds. Enjoy warm with clotted cream and jam, or leave to cool first. Once cool, will keep for 48 hours in an airtight container.