Cinnamon Buns (2)

Ingredients

• fib. of moist sugar
• 2Joz. of German yeast
• lqt. of water
• 11b. of butter
• 11b. of lard
• loz. of salt
• a few currants
• a flavouring of ground Cinnamon

Method

1. 1

   Dissolve yeast in warm water, mix in flour, and let rise.

2. 2

   Add butter, lard, salt, currants, and cinnamon.

3. 3

   Form into rounds, place on tins, brush with egg-and-milk, dust with sugar, let rise, and bake in a hot oven.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 362. The excerpt below is the record exactly as published.

fib. of butter in 3jlb. of flour till smooth, then add J table-spoonful of mixed spice and J table- spoonful of powdered Cinnamon. When the sponge has risen, mix all the ingredients together, working them well to procure a nice mellow dough ; if the dough is too soft, stiffen it with a little more flour. After it has risen lialf-an-hour longer, divide the dough into equal quantities and roll them into balls with floured hands. Warm some baking-sheets, and rub them lightly over with butter ; arrange the buns on these, leaving a short space between each bun, and flatten them slightly. Leave the buns to rise for a short time, then brush them over with a paste-brush dipped in milk ; let them rise a short time longer, then bake them in a quick oven. When cooked, brush the buns over again with milk. Serve either hot or cold. (2) Put fib. of moist sugar and 2Joz. of German yeast into a bowl with lqt. of water at 94deg. Fahr., and let them dissolve ; then mix in 12oz. of flour, and set it to rise. Add 11b. each of butter and lard, loz. of salt, a few currants, and a flavour- ing of ground Cinnamon

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