Bath Buns

Ingredients

• a pound of flour
• half a tablespoonful of good thick yeast
• half a tea-cupful of milk
• six ounces of cold butter
• four eggs
• six ounces of loaf sugar
• a few carraway seeds

Method

1. 1

   Make a hole in flour, add yeast and warm milk, let rise.

2. 2

   Mix in butter, eggs, and carraway seeds.

3. 3

   Shape into buns, let rise, and bake in a hot oven.

As published

This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 22. The excerpt below is the record exactly as published.

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

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