Scotch (New Year's) Bun

Ingredients

• Put 4lb. of flour into a pan
• half a pint of warm water
• one and a half gills of yeast
• joz. powdered cinnamon
• joz. powdered cloves
• loz. ground ginger
• 1 jib. stoned raisins
• ljlb, washed and dried currants
• 4oz. shred almonds
• 8oz. very finely shred candied peel

Method

1. 1

   Mix flour with butter and yeast in warm water to form a dough.

2. 2

   Set aside a third for a cover.

3. 3

   Mix spices and fruits, knead into the dough, roll out the cover, and shape.

4. 4

   Bake in a sharp oven and glaze with beaten egg before removing.

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 68. The excerpt below is the record exactly as published.

cotch ( New Year's) Bun. — Put 4lb. of hour into a pan, reserving a little to work it up with, hollow this out in the centre, and put in jib. of butter broken up ; mix together one and a half gills of yeast with half a pint of warm water, and work this with the flour and butter to a smooth dough. If not moist enough, a little more water may be used, but be careful about this, as at the best this cake is distinctly solid. Set aside one-third of the dough for a cover ; now mix together joz. powdered cinnamon, joz. powdered cloves, and loz. ground ginger ; then mix separately 1 jib. stoned raisins, ljlb, washed and dried currants, 4oz. shred almonds, and 8oz. very finely shred candied peel

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