Plum Buns made with Yeast

Ingredients

• three pounds of best flour
• three-quarters of a pound of fresh butter or good beef dripping
• an ounce of German yeast
• three-quarters of a pint of lukewarm water
• two fresh eggs
• twelve ounces of moist sugar
• a pint of warm milk
• six ounces of well-washed and dried currants

Method

1. 1

   Mix salt with flour, rub in butter, and make a hole for yeast mixed with water.

2. 2

   Let sponge, then add whisked eggs and sugar, knead with milk, and let rise.

3. 3

   Shape into buns, place on a baking tin, let rise again, and bake in a brisk oven for about a quarter of an hour.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1243. The excerpt below is the record exactly as published.

Plum Buns made with Yeast. — Mix half a tea-spoonful of salt with three pounds of best flour. Rub into this three-quarters of a pound of fresh butter or good beef drip- ping. Put the mixture into a bowl, and make a hole in the centre. Moisten an ounce of German yeast smoothly and gradually with three-quarters of Ji pint of lukewarm water. If preferred, a quarter of a pint of good brewer's yeast may be substituted for the German yeast. Put the yeast into the hollow, and mix with it a little of the flour till it is like thin batter, then put it on the hearth for about an hour to sponge. Whisk two fresh eggs, and mix with them twelve ounces of moist sugar. Stir them into the yeast, and knead the dough thoroughly with a pint of warm milk. Cover with a cloth, and let the dough stand until it is lightly risen. It wiU require about an hour and a half. Add six ounces of well-washed and dried currants

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