Spanish Buns (another way)

Ingredients

• half a pound of fresh butter
• a pound of flour
• a pinch of salt
• three-quarters of a pound of powdered sugar
• a teaspoonful of powdered cinnamon
• the eighth of a nutmeg grated
• four eggs
• two tablespoonfuls of rosewater
• a quarter of a pint of yeast
• as much milk as will form a thick batter

Method

1. 1

   Rub the butter into the flour.

2. 2

   Add salt, sugar, cinnamon, and nutmeg.

3. 3

   Beat the eggs and mix with the ingredients along with rosewater and enough milk to form a thick batter.

4. 4

   Knead in yeast, cover, and let rise overnight.

5. 5

   Knead again and let rise a second time.

6. 6

   Fill buttered tins three-quarters full and bake in a moderate oven.

7. 7

   Cool and sift powdered sugar on top, then cut into squares.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1868. The excerpt below is the record exactly as published.

Spanish Buns (another way). — Rub half a pound of fresh butter into a pound of flour. Add a pinch of salt, three-quarters of a pound of powdered sugar, a tea- spoonful of powdered cinnamon, and the eighth of a nutmeg grated. Beat four eggs thoroughly, and work them into the mixture with two table-spoonfuls of rose- water and as much milk as will fomi a thick batter. Knead into this a quarter of a pint of yeast, cover the bowl, and leave the dough on the hearth all night. The next morning knead it again, and let it rise a second time. Butter some shallow tins, fill them three-parts full, and bake the buns in a moderate oven. When done enough, let them get cold, sift powdered sugar upon them, and with a sharp knife cut them into squares. Spanish Cakes.— Blanch four ounces of sweet almonds and six or seven bitter ones, and pound them to paste with orange-flower water. Mix with them si.x ounces of powdered and sifted sugar, half a pound of dried flour, and a quarter of an ounce of powdered cinnamon. Break six eggs, free them from specks, and whisk them thoroughly. Put them into a chocolate mill, and add gradually the dry ingredients, together with two table-spoonfuls of rose- water and two table-spoonfuls of light wine. Mill the mixture between every addition, and for some time after all additions have been made, and till the batter is very light. Butter a pan, and bake the cake in a slow oven. Probable cost, 2s. for a cake this size. Spanish Cakes (another way). — Rub six ounces of butter into a pound of flour. Add a pinch of salt, three table-spoonfuls of sugar, and half a tea-spoonful of powdered cinnamon

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