Currant Buns

Ingredients

• 1 lb. flour
• £ oz. yeast
• 2 oz. butter
• 2 oz. sugar
• 1 egg
• Milk (about £ pt.)
• £ lb. currants
• or £ lb. sultanas.
• 2 oz. candied peel
• A pinch of salt

Method

1. 1

   Sieve the flour into a basin, add a pinch of salt, and make a well in the centre.

2. 2

   Put the yeast into a smaller basin, and mix it with one teaspoonful sugar.

3. 3

   Then melt the butter in a small saucepan, add the milk, and when this is lukewarm, pour it on to the yeast.

4. 4

   Mix together, and strain into the midst of the flour.

5. 5

   Beat all together until smooth, then cover the basin, and set it in a warm place about 2 hours.

6. 6

   When the dough is well risen, add the remainder of the sugar, the fruit, and egg well beaten.

7. 7

   Knead thoroughly, and beat until the dough no longer sticks to the basin.

8. 8

   Form into small buns with a little flour, and place them on a greased and floured tin.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 902. The excerpt below is the record exactly as published.

Currant Buns 1 lb. flour. £ oz. yeast. 2 oz. butter. 2 oz. sugar. 1 egg. Milk (about £ pt.). £ lb. currants or £ lb. sultanas. 2 oz. candied peel. A pinch of salt

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