Cinnamon Buns

Ingredients

• 1 pint flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 heaping teaspoon Royal Baking Powder
• 2 tablespoons butter
• mix with milk to soft dough

Method

1. 1

   Sift together flour, sugar, salt, and baking powder.

2. 2

   Rub in butter, mix with milk to a soft dough.

3. 3

   Roll out 1 inch thick, spread with soft butter, granulated sugar, and powdered cinnamon.

4. 4

   Roll up like a jelly roll, cut in 1-inch slices, lay close together in a greased pan, and bake in a quick oven.

Nutrition per serving

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 39. The excerpt below is the record exactly as published.

Cinnamon Buns. — Sift together 1 pint flour, 1 tablespoon sugar. Mi teaspoon salt, 1 heaping teaspoon Royal Baking Powder. Rub in 2 tablespoons butter, mix with milk to soft d'■^]gh. Roll out Ml inch thick, spread with sfllir butter, granulated sugar, and powdered cinnamon. Roll up like jelly roU, cut in inch slices, lay close together in greased pan, and bake in quick oven. Buchtels. — Prepare dough as for cinnamon buns, but take double quantity butter. Roll out Mi inch thick, cut in 4-inch squares with jagging-iron. In center of each place 2 stewed and pitted prunes and pinch of grated lemon rind. Draw corners of dough together, pinch. Place close together in greased pan, brush with white of egg, sprinkle with granulated sugar, and bake in hot oven. Triangles. — Prepare dough as for cinnamon buns. Roll out, cut in strips, then in 3-cor- nered pieces. Brush each with white of egg, press in center Mi lump .sugar, surround with seeded raisins, and bake in hot oven. Eccles Biscuit. — Sift together 1 pint flour. Ml teaspoon salt, 1 teaspoon Royal Baking Powder. Rub in 2 scant tablespoons butter. Mix to a soft dough with milk ; roll out ^ inch thick. Have ready a mixture of Mi cup each chopped seeded raisins, citron, cleaned cur- rants, finely chopped almonds or other nuts, 2 tablespoons granulated sugar, V4 teaspoon cinnamon, 14 teaspoon allspice, pinch cloves, and just enough good sherry or brandy to moisten. Cut the dough in ovals. On each put a spoonful of the filling ; brush edges with white of egg ; fold over to make pointed oval cakes. Turn plain side up, press lightly to flatten. With sharp scissors make 3 short cuts THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. THE ROYAL BAKER AND PASTRY COOK 21 across top. Sift over little powdered sugar, place well apart on greased pans, and bake in quick oven till pale brown. Good for lunch. Currant Loaf. — 3 c\ips flour, % cup butter, Vi cup sugar. Vs teaspoon salt, 1 cup cleaned currants, grated rind 1 lemon, 2 teaspoons Royal Baking Powder. Mix dry ingredients, rub in butter, add currants and lemon rind, mix to a very thick drop batter with cold milk. Turn into well-greased loaf-pan, bake 1 hour in moderate oven. Fruit Wheels. — Sift together 2 cups flour, 1 heaping teaspoon Royal Baking Powder, Vs teaspoon salt, 1 tablespoon sugar. Rub in 2 large tablespoons butter. Mix to soft dough with milk ; roll out inch thick. Spread thickly with soft butter, dust with 1 teaspoon flour, 4 tablespoons granulated sugar, 1 tea- spoon cinnamon]; sprinkle over Mi cup each of seeded and cut raisins, chopped citron, and cleaned currants. Roll up, cut in 1-inch slices, put 1 inch apart on greased flat pans, and bake in hot oven. Fruit Short Cakes The old-fashioned fruit short cakes were generally made with flour, soda, sour milk, and shortening, and were restricted to the strawberry season. We now use Royal Baking Powder for lightening them, employ all the fruits of the various seasons, and thus feast ourselves upon the delicate confections almost the whole year through. The short cake made with Royal Baking Powder and sweet milk is incomparably better, surer, ■ i 1 more healthful than the old-fashioned concoc- tion. Too much skill was reqviired in combin- ing soda and sour milk. The milk had to be at just the right stage of sourness ; not a grain more of soda could be used than was sufficient to neutralize the acid in the milk, or the cake would be yellow, with a disagreeable odor and soapy taste ; if too little, the cake was heavy. But even the young or inexperienced house- keeper will find that with Royal Baking Powder a perfect short cake is an easy and agreeable task. The baking powder only needs to be thoroughly sifted with the fiour, so that it may evenly lighten the cake. Use sweet milk al- ways. For the old-fashioned short cake no eggs are needed, the dough being put together in the same way as for baking powder biscuit. Throughout the summer fresh fruit of all kinds can be used. With cold weather substi- tutes are found in tropical fruits such as ba- nanas and oranges, stewed fruits such as prunes, dried, and all varieties of canned fruits ; but it is better to keep the fruit short cake for those seasons when ripe, fresh fruits are obtainable. The cake part for a fruit short cake may be made from any one of the following receipts: Short Cake. — 1 quart flour, 1 teaspoon salt

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