English Bath Buns

Ingredients

• 2 cakes compressed yeast
• 4 cups sifted flour
• 1/2 cup milk, scalded and cooled
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 5 tablespoons sugar
• 1/2 cup butter, melted
• 4 eggs
• 1 cup almonds, chopped

Method

1. 1

   Dissolve the yeast and one tablespoon of sugar in lukewarm milk.

2. 2

   Add butter, unbeaten eggs, flour gradually, and salt, beating thoroughly.

3. 3

   This mixture should be thick, but not stiff enough to handle.

4. 4

   Cover and let rise in warm place for one and a half hours, or until light.

5. 5

   Sprinkle balance of sugar and almonds over top; mix very lightly and drop into well-greased muffin pans.

6. 6

   Cover and let rise until light, about half an hour.

7. 7

   Bake for fifteen to twenty minutes in a moderately hot oven.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 102. The excerpt below is the record exactly as published.

1/2 teaspoon salt 1 cup currants Dissolve the yeast and one tablespoon of sugar in the lukev/arm milk; add to it half the flour, to make an ordinary sponge. Beat well; cover and set aside in a warm place to rise, for about an hour. When light, add to it the butter and sugar creamed, egg well beaten, the currants, which have previously been washed £ind floured, and the remainder of the flom-, or sufficient to make a soft dough; last add the salt. Knead lightly; place in greasedbowl; cover and set aside in a warm place, free from draft, to rise for about two or two and a half hours. When well risen, turn out on a kneading board and mold into rolls. Place in well-greased pans; cover and let rise again for about one hour, or until double in bulk. Brush with egg diluted with milk. Bake in a hot oven for about fifteen or twenty minutes. Upon removing from oven sprinkle with powdered sugar. IS 269 BREAD, HOT-CAKES. ETC. FaTiiyTf rJu'r BUNS 1 cake compressed yeast '^ cup sugar 1 cup milk, scalded and cooled V4 cup butter 1 tablespoon sugar 3 cups sifted flour 1/2 teaspoon salt Dissolve the yeast and one tablespoon of sugar in the lukewarm milk; add one and one half cups of flour. Beat until smooth; then add butter and sugar creamed, the rest of the flour and salt. Knead lightly, keeping dough soft; cover and set aside in a warm place, free from draft, to rise matil double in bulk — about one and a half hours. Mold into small, round buns; place in well-greased pans, one inch apart. Cover; set aside to rise until light — about one hour. Brush with egg, diluted with water; bake twenty minutes. Just before removing from the oven, brush with sugar moistened with a little water. SV/EET FRENCH BUNS 1 cake compressed yeast 3 level tablespoons butter 1 cup milk, scalded and cooled 1 egg 14 cup lukewarm water Vi teaspoon lemon extract 1 tablespoon sugar 4 cups sifted flour 14 cup sugar 1/2 teaspoon salt Dissolve the yeast and one tablespoon of sugar in the lukewarm liquid. Add enough flour to make an ordinary sponge — about one and one half cups. Beat until perfectly smooth; cover and set aside in a warm place to rise for fifty minutes, or until light. Add sugar and butter creamed, egg beaten, lemon extract and about two and one half cups of flour, or enough to make a soft dough. Add salt with the last of the flour. Knead until smooth and elastic; place in greased bowl; cover and set aside in a warm place to rise until double in bulk — about one hour. Turn out on board and shape as clover-leaf rolls, or any fancy twist. Let rise until light, about one hour. Bake in hot oven fifteen minutes. ENGLISH BATH BUNS 2 cakes compressed yeast 4 cups sifted flour 1/2 cup milk, scalded and cooled Vi teaspoon salt 1 tablespoon sugar 5 tablespoons sugar Vi cup butter, melted 4 eggs 1 cup almonds, chopped

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