Buns

Ingredients

• One half-pound flour
• One ounce yeast
• One teaspoonful castor sugar
• Three gills milk
• One and a quarter pounds flour
• One-quarter pound butter
• One-quarter pound sultanas
• One-quarter pound castor sugar
• Two ounces candied peel
• Two eggs

Method

1. 1

   Sieve the flour into a warm bowl.

2. 2

   Cream the yeast and sugar, and add the milk lukewarm.

3. 3

   Strain and add to the flour gradually, stirring with a wooden spoon to make a smooth batter.

4. 4

   Cover with a cloth, and set to rise in a warm place for an hour.

5. 5

   Have ready also the other ingredients.

6. 6

   Rub the butter into the flour, prepare the fruit, and mix all the dry ingredients.

7. 7

   When the sponge in the first bowl has risen, beat in the dry ingredients from the second basin with the beaten eggs.

8. 8

   Mix thoroughly, and beat with the hand for about five minutes.

9. 9

   Cover, and set to rise again in a warm place for one and a half hours.

10. 10

    Form into small buns, and place on a greased and floured baking-tray.

11. 11

    Put in a warm place to prove for ten to fifteen minutes.

12. 12

    Bake in a hot oven for twenty to thirty minutes.

13. 13

    When ready, brush with milk and sugar to glaze.

Nutrition per serving

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 49. The excerpt below is the record exactly as published.

Buns. One half-pound flour. One ounce yeast. One teaspoonful castor sugar. Three gills milk. Sieve the flour into a warm bowl. Cream the yeast and sugar, and add the milk lukewarm. Strain and add to the flour gradually, stirring with a wooden spoon to make a smooth batter. Cover with a cloth, and set to rise in a warm place for an hour. Have ready also — One and a quarter pounds flour. One-quarter pound butter. One-quarter pound sultanas. One - quarter pound castor sugar. Two ounces candied peel. Two eggs

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