French Buns

Ingredients

• two ounces of butter
• one ounce of German yeast
• a teaspoonful of sugar
• a quarter of a pint of water
• three well-beaten eggs
• two ounces of sugar
• a quarter of a pound of butter
• a handful of well-cleaned currants
• a little sugar

Method

1. 1

   Melt butter, cream yeast with sugar, add warm water, and enough flour to make a sponge.

2. 2

   Once risen, add eggs, melted butter, and sugar, beating well.

3. 3

   Gradually add more flour to stiffen.

4. 4

   Prove for 15 minutes, roll out, fold in butter, sprinkle currants, roll up, cut into slices, and bake in a hot oven, brushing with milk near the end.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 46. The excerpt below is the record exactly as published.

French Buns. Put into a pan two ounces of butter, allow it to melt. Cream one ounce of German yeast with a teaspoonful of sugar ; add to it a quarter of a pint of water, just new milk warm ; add just enough flour to set it in a sponge ; put it in a warm place to rise. When it is well risen drop in three well-beaten eggs and the two ounces of melted butter, two ounces of sugar ; beat it well with the hand, adding gradually more flour to stiffen the dough until it is the proper DOMESTIC COOKERY. ' 79 consistency ; beat it till air bubbles appear, set it to prove fifteen minutes, turn it out on to a floured board, roll it out to about half a yard in length, cover it over with tiny pieces of butter, fold in three, roll out again, repeat until a quarter of a pound of butter has been rolled in, then sprinkle over a handful of well-cleaned currants and a little sugar

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