Bath Buns

In a small saucepan, heat the sugar and the water and stir until the sugar has dissolved.Use a candy thermometer to watch until the sugar reaches 225F.In a large frying pan, over a very low heat, stir the caraway seeds until warm. Note that it should only be hot enough for you to be able to reach your hand in and stir with your fingers.When the sugar liquid has reached 225F, remove from the heat.Take one tsp and drizzle it over the caraway seeds.Use a wooden spoon to stir the seeds until the sugar has dried.Pour in another tsp, and again stir until the sugar has dried.Repeat another 10 times, until the sugar has built up.Set aside in an airtight container until ready to use.Warm up a mixing bowl by swirling with boiling water and emptying.Whisk together yeast, sugar, and water, then cover in a warm place for 10 minutes to allow the yeast to start to ferment.Beat in the eggs and flour, and cover with cling wrap and place in a warm place for 1 hour (I like to turn the oven on low and place the bowl on the open oven door).An hour later, once risen, mix in the dough ingredients- strong bread flour, butter, sugar, mixed spice, salt and lemon juice.Knead to get a smooth dough, then cover again with the cling wrap and place back in a warm place for almost two hours.Punch in the dough, then form the dough into small orange size. Place on a baking paper lined baking tray, cover with cling wrap and set aside in the warm spot to rise again.Preheat the oven to 220C/425F and bake for ~20 minutes until golden brown.While baking, in a small saucepan, stir together the extra sugar and water until it becomes a thick syrup.When the bath buns are removed from the oven, spoon over the sugar syrup and sprinkle the caraway seed comfits on top.