Maetha Washington Buns

Ingredients

• Take from Standard dough No. 977.
• some of the Nut filling No. 115 or No. 116.

Method

1. 1

   Roll out the dough in strips about six inches wide and not more than half an inch thick.

2. 2

   Spread the nut filling along the center, roll up or fold the sides over the filling to form a long round strand about the thickness of a finger.

3. 3

   Cut the strand into four-inch pieces, set on pans to touch, brush the sides with butter, let prove, wash with a thin egg-wash, sprinkle with coarse sugar, and bake to a nice color.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 138. The excerpt below is the record exactly as published.

MAETHA WASHINGTON BUNS. Take from Standard dough No. 977. Roll out in strips about six inches wide, and not more than half an inch thick. Spread along the centre some of the Nut filling No. 115 or No. 116.

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