Buns

Ingredients

• One cup of scalded milk
• one-third cup of butter
• one-third cup of sugar
• one yeast cake dissolved in one-quarter cup of lukewarm water
• one-half teaspoonful of salt
• one-half cup of raisins stoned and cut in quarters
• one teaspoonful of lemon extract
• flour

Method

1. 1

   Add half sugar and salt to milk; when lukewarm, add dissolved yeast cake and 1.5 cups of flour; cover, and let rise until light.

2. 2

   Add butter, remaining sugar, raisins, lemon, and flour to make a dough; let rise, shape like biscuits, let rise again, and bake.

3. 3

   If glazed, brush with beaten egg before baking.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 236. The excerpt below is the record exactly as published.

Buns. One cup of scalded milk, one-third cup of butter, one-third cup of sugar, one yeast cake dissolved in one-quarter cup luke- warm water, one-half teaspoonful of salt, one-half cup of raisins stoned and cut in quarters, one teaspoonful of lemon extract, flour

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