Buns, Saffron

The "Queen" cookery books. No.11. bre... · Beaty-Pownall, S · 1904
Source
The "Queen" cookery books. No.11. bread, cakes, and biscuits
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (14)
sponge
dough
glaze
glaze after baking
Instructions (13)
  1. Mix one quart warm milk, 1/2lb. flour, 1/2lb. sugar, 2oz. German yeast, and two eggs to a sponge.
  2. Let the sponge rise in a warm place till it is as light as it will go.
  3. Then work in 1/2lb. more sugar, 1/2oz. mixed spice, 1/2oz. carraway seeds, and 4lb. of flour (into which you have rubbed 12oz. butter).
  4. Add enough tincture of saffron to colour it.
  5. When well worked to a soft dough, set it away, covered, in a warm place until it has risen several inches.
  6. Divide it evenly into balls.
  7. Set these on warmed and buttered baking sheets, about one inch apart.
  8. Let them rise again.
  9. Brush over with sugar dissolved in boiling milk.
  10. Bake at once in a hot oven.
  11. When taken out, brush over again with milk.
N.B.
  1. In making all buns let the sponge rise as high as it will, till nearly falling, before working to a dough, as this improves both the consistency and the appearance of the buns.
  2. Bakers, when making a good quantity—say 100 buns—set the sponge overnight, and it is then ready for mixing quite early in the morning.
Original Text · last edited 4 days ago
Buns, Saffron.—Mix one quart warm milk (have this warmer in winter than in summer), ½lb. flour, ½lb. sugar, 2oz. German yeast, and two eggs to a sponge, and let it rise in a warm place till it is as light as it will go. Then work in ½lb. more sugar, ½oz. mixed spice, ½oz. carraway seeds, and 4lb. of flour (into which you have rubbed 12oz. butter), and enough tincture of saffron to colour it. When well worked to a soft dough, set it away, covered, in a warm place until it has risen several inches, then divide it evenly into balls, set these on warmed and buttered baking sheets, about one inch apart, again let them rise, then brush over with sugar dissolved in boiling milk, and bake at once in a hot oven. When taken out, brush over again with milk. N.B.—In making all buns let the sponge rise as high as it will, till nearly falling, before working to a dough, as this improves both the consistency and the appearance of the buns. Bakers, when making a good quantity—say 100 buns—set the sponge overnight, and it is then ready for mixing quite early in the morning.
Notes
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