Swedish Buns
From The Toronto Cook Book, 1915
Serves 8
It is very little trouble to make these buns when making a batch of bread.
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
- one pound light bread dough
- one-half cup butter
Method
Roll out about half an inch thick, spread with butter, sugar, cinnamon, currants; fold as for jelly roll; cut in half inch slices.
Lay ring side up in pan; let rise to double their original size; bake and when cold, ice.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 6. The excerpt below is the record exactly as published.
Swedish Buns Take one pound light bread dough, add one-half cup butter
Cook this with the app: pantry check, scaling, and the assistant.