Swiss Buns

Ingredients

• 1 lb. flour
• 2 oz. sugar
• 1 oz. yeast
• 2 oz. butter
• 2 oz. finely chopped candied peel
• 1 tea-spoonful salt
• 1/2 pint lukewarm milk or milk and water

Method

1. 1

   Mix flour, salt, and sugar in a bowl, rub in butter, add candied peel.

2. 2

   Mix yeast with 1 tea-spoonful of sugar and a little warm milk; pour into the centre of the flour.

3. 3

   Beat egg, add with rest of milk, and mix to a rather soft dough.

4. 4

   Cover and set aside to rise for 1 hour.

5. 5

   Form into buns, place on a greased tin, set to rise again for 20 minutes.

6. 6

   Brush with beaten egg, bake in a quick oven for 15 to 20 minutes.

7. 7

   Brush with transparent icing after baking.

As published

This recipe was extracted from Household cookery (1905) by E. Crichton, page 17. The excerpt below is the record exactly as published.

I tea-spoonful salt. I oz. yeast. About \ pint lukewarm milk 1 egg. and water. 2 oz. butter. i tea-spoonful sugar. Method, — Mix flour and salt, rub in butter, mix yeast with sugar and a little warm milk ; pour into centre of the flour. Beat egg, add with more warm milk and water. Mix with a wooden spoon to a light dough. Beat well with the hand for lo minutes. Cover w^ith a w^arm cloth, set in a warm place to rise I hour. Form into cakes, allowing from 3^ to 4 oz. in each. Place on a greased tin, put in a warm place to rise about 20 minutes. Brush lightly over with milk, bake in a hot oven 10 to 15 minutes. When baked, brush over with warm butter. Note. — For currant tea cakes allow i oz. sugar and 2 oz. currants to each pound of flour. Swiss Buns 1 lb. flour. 2 oz. sugar. 1 oz. yeast. 2 OZ. butter. 2 oz. finely chopped candied peel. I tea-spoonful salt. \ pint lukewarm milk or milk and water.

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