London Buns

Ingredients

• three pounds of flour
• twelve ounces of butter
• two ounces of German yeast
• a teaspoonful of sugar
• half a pint of milk
• nine eggs
• threequarters of a pound of sugar
• three ounces of candied peel
• threequarters of a pound of sultanas

Method

1. 1

   Rub butter into flour, cream yeast with sugar and add to flour.

2. 2

   Add warm milk and eggs, beat until bubbly.

3. 3

   Let rise for 2 hours.

4. 4

   Add sugar, candied peel, and sultanas.

5. 5

   Form into buns, prove for 20 minutes, then bake in a hot oven for 10 minutes.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 62. The excerpt below is the record exactly as published.

London Buns. Place in a basin three pounds of flour, rub lightly into it twelve ounces of butter ; cream two ounces of German yeast with a teaspoonful of sugar, strain it into the centre of the flour, then add half a pint of milk just warm. Drop in nine eggs, and then beat it with the hand till air bubbles arise ; cover it with a cloth, set it in a warm place to rise two hours. When this is done, and the dough has well risen, add to them threequarters of a pound of sugar, three ounces of candied peel, and threequarters of a pound of sultanas

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