Bath Buns

Ingredients

• a quarter of a pound of flour
• one ounce of German yeast
• half a teaspoonful of salt or sugar
• threequarters of a pound of flour
• six ounces of butter
• six ounces of sugar
• a tablespoonful of carraway seeds
• four eggs, not beaten

Method

1. 1

   Put flour in a bowl; cream yeast with salt or sugar and mix with warm milk to set a sponge in the centre of the flour; cover and let rise for one hour.

2. 2

   In another bowl, rub butter into flour, add sugar and carraway seeds, drop in eggs, mix well, then add to the sponge.

3. 3

   Beat for ten minutes, set to rise again for half an hour, form into buns, place on a floured tin with sugar on top, prove for fifteen minutes, and bake in a hot oven.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 15. The excerpt below is the record exactly as published.

Bath Buns. Put into a bowl a quarter of a pound of flour ; cream one ounce of German yeast with half a teaspoonful of salt or sugar ; mix with it half a teacup of warm milk ; set a sponge with it in the centre of the flour ; cover it with a cloth ; set it in a warm place to rise one hour. Put into another bowl threequarters of a pound of flour ; rub into it finely six DOMESTIC COOKERY. ounces of butter, six ounces of sugar, a tablespoonful of carraway seeds ; drop in four eggs, not beaten

Cook this with the app: pantry check, scaling, and the assistant.