Geneva Buns

Ingredients

• three ounces of butter
• two pounds of flour
• a table-spoonful of yeast
• a pint of new milk
• a little salt
• some saffron water, if liked
• two eggs, beaten
• a quarter of a pint of hot milk
• six ounces of sugar
• three ounces of butter
• half a pound of currants
• the grated rind of a lemon
• two ounces of candied orange-peel

Method

1. 1

   Rub butter into flour, set sponge with yeast and milk, add salt and saffron water.

2. 2

   Let rise for 1 hour.

3. 3

   Beat eggs with hot milk, knead dough with eggs.

4. 4

   Let rise for another 30 minutes, make rolls, brush with yolk of egg, and bake for 20-30 minutes.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 586. The excerpt below is the record exactly as published.

Geneva Buns (another way). — Rub three <ounces of butter into two pounds of flour, and .set the sponge with a table-spoonful of yeast, .mixed with a pint of new milk ; add a little salt, .and some saffron water, if liked. Let it rise one hour. Beat two eggs, and stir in a quarter of a pint of hot milk; then knead up the dough with the eggs when milk-warm. Let the dough stay before the fire half an hour longer, then make small rolls, brush them with yolk of egg, and bake them from twenty to thirty minutes. If a rich bun is desired, add six oxmces of sugar, three ounces of butter, half a pound of currants, the grated rind of a lemon, and two ounces o2 candied orange-peel

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