Make the dough for them the same as for plain
buns. Put a little of the best saffron in a tea-cup, and
pour over it a little boiling water; let it stand on the
top of the oven, to extract the flavour; and when you
put in the butter, mix in as much of the saffron water
as will make the dough of a bright yellow colour. Bake
them as before directed. You may put in a few cur-
rants, but saffron buns are seldom spiced.
BATH BUNS.
Make a hole in the middle of a pound of flour, and
put m half a tablespoonful of good thick yeast; warm
half a tea-cupful of milk about blood-wann, and pour
it upon the yeast; mix them up with about one third of
the Hour, and let it stand for about three quarters of an
hour, or an hour, to rise. When it has risen, put in
six ounces of cold butter, and break in four eggs, add
a few carraway seeds, and mix all together, along with
the rest of the flour. Set it in a warm place to rise,
for a short time, then put it on your paste board,
and flatten it with your hand. Sift six ounces of loaf
sugar, about the size of peas, and sprinkle it over the
dough: roll or chop it together, a little, to mix the
sugar; then put it in a warm place, in the pan, to rise,
for about a quarter of an hour; make it into buns, by
laying them on a buttered iron plate with a spoon or
knife as rough as you can; sift some sugar on the tops,
put half a dozen comtits on each, and just sprinkle
MADE EASY.
45
them with water with a paste brush, to sligh y me
the sugar, and give them a gloss ; prove them a litt e
before baking; bake them in a pretty hot oven.
For Bath Buns your butter must not be melted.
regency buns.
Make them the same as Bath buns, only instead of
putting in carraway seeds with the sugar, add a litt e
candied peel, a few currants✪ Saffron Buns, a tea-spoonful of pow-
dered allspice; and do not put any comtits on the top.
regency buns. (No. 2.)
Three pounds of Hour, one pound of butter, one
pound of currants, spice and peel as before, use part
yolk instead of eggs, and wash them with yolk, rro-
ceed as before, using milk, &c. in proportion.
TEA-BUNS.
Make a hole in the middle of a pound of flour, in a
pan, put in a desert spoonful of yeast, and pour upon .t
half a tea-cupful of milk warmed as for buns; mix it uo
with about one third of the flour, leaving the rest round
the sides of the pan, and put it in a warm place to rise.
When it has well risen, put in half a pound of butter,
(not melted) ten yolks of eggs, and two whites✪ Tea-Buns, and
half a tea-spoonful of salt; mix all well together with
your hand. Put it into buttered tea-cups, filling them
half full; set them to rise, till nearly full; and bake
them in a hot oven.
SALLY LUN TEA OR BREAKFAST CAKES.
Make a hole in the middle of one pound of flour in a
pan, put in half a table-spoonful of good thick yeast,
(not bitter,) pour in a quarter of a pint of milk, warmed
as for buns, mix it up with a part of the flour, and set
it to rise. When it has risen, put an ounce and a half
of butter, one ounce of sugar, and a little milk, over a >
46
CONFECTIONARY
✪ Sally Lun Tea or Breakfast Cakes
Page 22 · 5 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Make the dough for them the same as for plain buns. Put a little of the best saffron in a tea-cup, and pour over it a little boiling water; let it stand on the top of the oven, to extract the flavour; and when you put in the butter, mix in as much of the saffron water as will make the dough of a bright yellow colour. Bake them as before directed. You may put in a few currants, but saffron buns are seldom spiced.
BATH BUNS.
Make a hole in the middle of a pound of flour, and put m half a tablespoonful of good thick yeast; warm half a tea-cupful of milk about blood-wann, and pour it upon the yeast; mix them up with about one third of the Hour, and let it stand for about three quarters of an hour, or an hour, to rise. When it has risen, put in six ounces of cold butter, and break in four eggs, add a few carraway seeds, and mix all together, along with the rest of the flour. Set it in a warm place to rise, for a short time, then put it on your paste board, and flatten it with your hand. Sift six ounces of loaf sugar, about the size of peas, and sprinkle it over the dough: roll or chop it together, a little, to mix the sugar; then put it in a warm place, in the pan, to rise, for about a quarter of an hour; make it into buns, by laying them on a buttered iron plate with a spoon or knife as rough as you can; sift some sugar on the tops, put half a dozen comfits on each, and just sprinkle
them with water with a paste brush, to slightly wet the sugar, and give them a gloss ; prove them a little before baking; bake them in a pretty hot oven.
For Bath Buns your butter must not be melted.
regency buns.
Make them the same as Bath buns, only instead of putting in carraway seeds with the sugar, add a little candied peel, a few currants, a tea-spoonful of powdered allspice; and do not put any comfits on the top.
regency buns. (No. 2.)
Three pounds of Hour, one pound of butter, one pound of currants, spice and peel as before, use part yolk instead of eggs, and wash them with yolk, Proceed as before, using milk, &c. in proportion.
TEA-BUNS.
Make a hole in the middle of a pound of flour, in a pan, put in a dessert spoonful of yeast, and pour upon it half a tea-cupful of milk warmed as for buns; mix it uo with about one third of the flour, leaving the rest round the sides of the pan, and put it in a warm place to rise. When it has well risen, put in half a pound of butter, (not melted) ten yolks of eggs, and two whites, and half a tea-spoonful of salt; mix all well together with your hand. Put it into buttered tea-cups, filling them half full; set them to rise, till nearly full; and bake them in a hot oven.
SALLY LUN TEA OR BREAKFAST CAKES.
Make a hole in the middle of one pound of flour in a pan, put in half a table-spoonful of good thick yeast, (not bitter,) pour in a quarter of a pint of milk, warmed as for buns, mix it up with a part of the flour, and set it to rise. When it has risen, put an ounce and a half of butter, one ounce of sugar, and a little milk, over a >
Records on this page
Saffron BunsBath BunsRegency BunsTea-BunsSally Lun Tea or Breakfast Cakes