Bath Buns

Ingredients

• 1 lb. of flour
• a dessert spoonful of good yeast
• half a cupful of warm milk
• 6 oz. of cold butter
• 4 eggs
• a few carraway seeds
• 6 ozs. of loaf sugar
• 9 or 10 comfits

Method

1. 1

   Make a hole in the flour, pour in the yeast and warm milk, mix in a third of the flour, and let it rise for an hour.

2. 2

   Add cold butter, eggs, and the rest of the flour.

3. 3

   Let it rise again.

4. 4

   Flatten the dough, sprinkle with sugar, roll together, and let rise for 20 minutes.

5. 5

   Shape into buns and place on buttered tins, topping with sugar and comfits.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 44. The excerpt below is the record exactly as published.

BATH BUNS.— Take 1 lb. of flour, put it in a dish, and make a hole in the middle, and pour in a dessert spoonful of good yeast ; pour upon the yeast half a cupful of warm milk, mix in one-third of the flour, and let it rise an hour. When it has risen, put in 6 oz. of cold butter, 4 eggs, and a few carraway seeds ; mix all together with the rest of the flour. Put it in a warm place to rise. Flatten it with the hand on a paste-board. Sift 6 ozs. of loaf sugar, half the size of a pea ; sprinkle the particles over the dough ; roll to- gether, to mix the sugar ; let it rise, in a warm place about 20 minutes, Make into buns, and lay on buttered tins ; put sugar and 9 or 10 comfits

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