Currant Buns
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 16
Another way is to make them like the Hot Cross Buns.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 137. The excerpt below is the record exactly as published.
CURRANT BUNS. Take Bun mixtures from No. 969 to No. 971. Roll out in long strips about ten inches wide, sprinkle with currants; press the currants in the dough with the rolling pin, dust with sugar and cinnamon
Cook this with the app: pantry check, scaling, and the assistant.