Brioche Buns

Ingredients

• I lb. flour
• I oz. German yeast
• Put \ lb. of butter into a stewpan
• with a teacupful of milk
• add to this four well-beaten eggs
• add a little pounded sugar
• either seeds or currants

Method

1. 1

   Set it to rise with a little warm water.

2. 2

   Mix it with the flour and yeast into a thick batter.

3. 3

   Let it stand in a warm place for an hour, then add the sugar and either seeds or currants.

4. 4

   Mould it into buns, or bake it in a cake; but be quite sure it has risen after being made into buns.

5. 5

   Wash the tops with beaten egg.

6. 6

   It should be baked in a quick oven.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 175. The excerpt below is the record exactly as published.

Brioche Buns. I lb. flour ; I oz. German yeast. Set it to rise with a little warm water. Put \ lb. of butter into a stewpan with a teacupful of milk ; let it be just warm ; add to this four well-beaten eggs, then with a spoon mix it with the flour and yeast into a thick batter. Let it stand in a warm place for an hour, then add a little pounded sugar, and either seeds or currants

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