Seed Buns

Ingredients

• four pounds of dried and sifted flour
• a pinch of salt
• one pound of Demerara sugar
• a quarter of a pint of good yeast
• a pint of lukewarm milk
• a pound of butter
• half an ounce of caraway-seed

Method

1. 1

   Mix flour, salt, and sugar.

2. 2

   Make a hollow, pour in yeast mixed with milk, and make a light batter.

3. 3

   Let rise for 2 hours, knead in melted butter and warm milk.

4. 4

   Let rise again for 1 hour, then form into buns and let rise before baking.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1752. The excerpt below is the record exactly as published.

a pinch of salt, four ounces of powdered and sifted loaf sugar, one pound of flour, and a tea-spoonful of cara- way-seeds. Mix the di-y ingredients thoroughly, and stir into them three well-beaten eggs. Roll out the pastry, cut it into fancy biscuits of any shape, prick these with a fork, and bake in a well-heated oven. If liked, one egg, a little milk, and a tea-spoonful of baking-powder may be used. No. 2. Rub half a pound of butter into a pound of flour, add two table-spoonfuls of sugar, a tea-spoonful of caraway-seeds, and a dessert-spoonful of saleratus dissolved in a little milk. Knead the dough till it forms a light smooth paste, roll it out, stamp it into shapes, and bake in a well-heated oven. No. 3. Rub one pound of butter into three pounds of flour, add a pinch of salt, an ounce of caraway-seeds, and three-quarters of a pound of powdered I sugar. ]Mix the dry ingredients thoroughly, SEE (849) ■work into them three-quarters of a pint of boiling milk, and knead the dough till it is smooth. EoU it out, cut it into rounds or squares, prick it with a fork, and hake in a gentle oven. Time to bake, ten to fifteen minutes. Seed. Buns. — Put four pounds of dried and sifted flour into a bowl, and mix with it a pinch of salt . and one pound of Demerara sugar. Make a hollow in the centre, and pour into this a quarter of a pint of good yeast beaten up with a pint of lukewarm milk, and as much flour as wiU. make a light batter. Cover the bowl, and leave it in a wai-m place for two hours. At the end of that time knead it well, and work into it a pound of butter dissolved till it will run, but not hot, and as much warm milk as will make a soft dough. Cover the bowl again, and let the dough rise for an hour, when it will be ready for making up into buns. It is a good plan to divide it, and make one portion into plain buns, another into cui-rant buns, and a thii-d into seed ♦uns. For seed buns, take a pound of the plain dough, work into it half an ounce of caraway-seed, and form it into little balls. Put these into buttered patty-pans, and let them rise before the fire for a few minutes. Brush them over with white of egg or with milk, and sprinkle a little powdered sugar over the top. Bake in a weU- heated oven. Time to bake, ten to fifteen minutes. Probable cost. Id. each. Seed Cake, Family, made from Dougtl. — No. 1. Take a quartern of dough left from making bread. If procured from the baker's, set it in a basin, covered with a cloth, before the fire to rise. Best half a pound of butter

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