Plain Buns

Ingredients

• 4lb. of flour
• ilb. of butter or lard
• Jib. of common sugar
• 2oz. of yeast
• a quart of milk
• lib. of well-washed and dried currants
• a few drops of essence of lemon
• four eggs

Method

1. 1

   The leaven for these buns should be set to rise overnight, as then the sponge will be ready by the early morning, and will be bright and clear.

2. 2

   Mix, weigh them off on the tins, brush them over with beaten egg, try them, and bake about ten minutes in a steady oven.

Nutrition per serving

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 81. The excerpt below is the record exactly as published.

four eggs, one pint milk, three-quarters of a pint water,. 2oz. yeast, a few drops essence of lemon, and a very little turmeric. Mix in the usual way for buns, and, when well risen, make the dough up into buns, brush over with milk,, dust with coarsely crushed sugar, place a strip of candied lemon peel on each, again let them rise, and bake ten minutes in a moderate oven. This should make fifty buns. Plain (A confectioner’s recipe). — For fifty buns. take 4lb. of flour, ilb. of butter or lard, Jib. of common sugar, 2oz. of yeast, a quart of milk, lib. of well-washed and dried currants, a few drops of essence of lemon

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