Cinnamon Buns

Ingredients

• Beat two eggs
• one pint scalded milk
• two ounces butter
• two tablespoonfuls sugar
• one-half cake yeast
• sufficient flour to make a soft dough
• two-thirds of a cup of sugar
• two or three tablespoonfuls currants
• dust over powdered cinnamon

Method

1. 1

   Beat eggs, pour into milk, add butter.

2. 2

   When lukewarm, add sugar and yeast.

3. 3

   Add flour to make a soft dough, knead lightly.

4. 4

   Let rise for 3 hours.

5. 5

   Roll out, spread with butter, sprinkle sugar, currants, and cinnamon.

6. 6

   Roll, cut into biscuits, let rise again, and bake in a moderate oven for 45 minutes.

As published

This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 13. The excerpt below is the record exactly as published.

CINNAMON BUNS. Beat two eggs without separating them, pour into one pint scalded milk; add two ounces butter. When the mixture is lukewarm add two tablespoonfuls sugar, one- half cake yeast dissolved, and add sufficient flour to make a soft dough, which knead lightly. Put this in a bowl, cover and stand in a warm place for three hours. Turn out on a hard board and without kneading roll out ina thin sheet, spread lightly with butter, sprinkle two- [ 49 ] thirds of a cup of sugar, then add two or three table- spoonfuls currants and dust over powdered cinnamon

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