Bath Buns

Ingredients

• lib. fine sieved flour
• Jib. of butter
• loz. of German yeast
• a gill of warm milk
• four large, or five small, eggs
• 5oz. caster sugar
• loz. carraway seeds
• half a nutmeg grated

Method

1. 1

   Rub flour with butter, add dissolved yeast in warm milk and eggs, work into a smooth dough.

2. 2

   Let rise for 1.5 hours, then add sugar and seeds or peel.

3. 3

   Drop mixture onto a floured tin, let rise, brush with egg, sprinkle with sugar, and bake for 20-25 minutes in a sharp oven.

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 79. The excerpt below is the record exactly as published.

Bath Buns. — Rub lib. fine sieved flour with Jib. of butter, then add to this loz. of German yeast dissolved in a gill of warm milk, and four large, or five small, eggs, and work the whole up together to a smooth, light dough. Let this rise in a warm place for one and a half hours, then work into this 5oz. caster sugar and either loz. carraway seeds or a little finely shred citron peel, a little essence of lemon, and half a nutmeg grated

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