Currant Buns

Ingredients

• four cupfuls of flour
• one generous cupful of warm milk
• half a cupful of sugar
• one-fourth of a cupful of butter or lard
• half a teaspoonful of salt
• half a grated nutmeg
• half a yeast cake
• two eggs
• one cupful of English currants

Method

1. 1

   Make the bun mixture the same as for hot cross buns.

2. 2

   In the morning, work in one cupful of English currants.

3. 3

   Form the dough into small balls and place close together in a buttered pan.

4. 4

   Let rise to double size and bake in a moderate oven for thirty-five minutes.

5. 5

   Wash with sugar and milk as for Bath buns.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 420. The excerpt below is the record exactly as published.

four cupfuls of flour, one generous cupful of warm milk, half a cupful of sugar, one-fourth of a cupful of butter or lard, half a teaspoonful of salt, half a grated nutmeg, half a yeast cake or half a cupful of liquid yeast, and two eggs. BREAD, ROLLS, AND MUFFINS. 795 Dissolve the butter in the milk. Beat the eggs sepa- rately. Add all the ingredients to the flour, and knead well. The dough should be very soft. Let it rise over night ; in the morning break it into pieces about the size of a large egg; work these into rather flat cakes, and place them in buttered pans. Have the cakes about half an inch apart. Cover the pan, and set in a warm place when the buns have risen to double their original size, which will be in about two hours. With a sharp knife cut a cross in the centre of each bun, being careful not to cut deep. Bake in a moderate oven for twenty-five minutes. These buns are to be served hot on Good Friday. They are good at any time, but, according to custom, the cross should be made on them only on that particular day. * Bath Buns. Make the buns the same as hot cross buns, only a tittle larger. Into each bun work three or four blocks of sugar. Dip each piece of sugar into orange or lemon juice just before putting it into the bun. Let the buns rise to double their height, and then bake in a moderate oven for half an hour. Dissolve three table-spoonfuls of sugar in three of milk, and when the buns are baked, wash them over with this and return them to the oven for two minutes. * Currant Buns, Make the bun mixture the same as for hot cross buns. In the morning work in one cupful of English currants

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