Buns

Ingredients

• a pound and a half of well-dried flour
• four ounces of moist sugar
• a quarter of a pint of milk
• a quarter of a tea-cupful of good thick yeast
• a quarter of a pound of butter
• currants or carraway seeds

Method

1. 1

   Rub sugar into flour, warm milk and mix with yeast in a hole made in the flour.

2. 2

   Let rise for 45-60 minutes.

3. 3

   Mix in melted butter and remaining flour to form a dough.

4. 4

   Let rise again, shape into balls, 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 21. The excerpt below is the record exactly as published.

BUNS. GINGER CAKES. Rub a quarter of a pound of butter into half a pound of tlour, mix one egg, three ounces of powdered loaf sugar, and half an ounce of ground ginger, with the butter and flour, and make them all together into a paste; roll it out a quarter of an inch thick, and cut it into round cakes, about two or three inches across; bake them in a warm oven, on iron plates. BUNS. Into a pound and a half of well-dried flour rub four ounces of moist sugar; warm a quarter of a pint of milk about blood warm, but not hot enough to scald the yeast; make a hole in the middle of the flour, and put in a quarter of a tea-cupful, or thereabout, of good thick yeast, which is not too bitter, or it will taste in the buns; pour on it your warm milk, and mix about one third, or nearly half, of the flour with it, leaving the rest unmixed round the sides of the pan. Set it in a warm place to rise, for three quarters of an hour, or an hour. When it has well risen, melt a quarter of a pound of butter, and mix it with some milk, let it be on the fire until it is about blood warm, and then mix it with the rest of the flour and sugar into a dough. When mixed, it should be rather softer than bread dough. Put it to rise for about a quarter of an hour: and then mould them into round balls under the hands ; put them on buttered iron plates, and then into a warm place to rise or prove ; when well risen, bake them in a 44 CONFECTIONARY a hot oven. If you wish to have currants or carraway seeds

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