English Bath Buns

Ingredients

• Yeast, 2 cakes
• Flour, 4 cups
• Milk, 1/2 cup
• Salt, y2 teaspoon
• Sugar, 6 tablespoons
• Eggs, 4
• Butter, y2 cup
• Almonds, 1 cup

Method

1. 1

   Dissolve the yeast cakes and one tablespoon of sugar in the milk, which should be lukewarm.

2. 2

   Add the butter, melted, the eggs, unbeaten, and gradually flour sifted with the salt.

3. 3

   The mixture should be thick but not stiff enough to handle.

4. 4

   Cover and let rise in a warm place 1.5 hours or until light.

5. 5

   Sprinkle the remaining 5 tablespoons of sugar, and the almonds, chopped fine, over the top, mix very lightly and drop into well greased muffin pans.

6. 6

   Cover and let rise until light which should be about 0.5 hour.

7. 7

   Bake 15 to 20 minutes in a moderate oven.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 14. The excerpt below is the record exactly as published.

ENGLISH BATH BUNS. Yeast, 2 cakes. Flour, 4 cups. Milk, 1/2 cup. Salt, y2 teaspoon. Sugar, 6 tablespoons. Eggs, 4. Butter, y2 cup. Almonds, 1 cup

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