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 teacupful of good thick yeast
• a quarter of a pound of butter
• as much as you think sufficient of ground ginger, allspice, coriander, and caraway

Method

1. 1

   Warm the milk, make a hole in the flour, add yeast and warm milk to mix a batter.

2. 2

   Let it rise for 45-60 minutes.

3. 3

   Melt butter, mix with milk, and add to the dough.

4. 4

   Let it rise again, mold into buns, and place on buttered plates to rise.

5. 5

   Bake in a hot oven.

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 58. The excerpt below is the record exactly as published.

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 which you will use ; make a hole in the middle of your flour, and put in a quarter of a teacupful, 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 with it about one- third, or nearly half, of your flour, leaving the rest 148 SAFFRON BUNS. of the flour unmixed round the sides of your pan. Set it in a warm place to rise for three-quarters of an hour or an hour. When it has risen well, melt a quarter of a pound of butter

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