Cream

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 (8)
Instructions (4)
  1. Put 1lb. of flour in a basin, make a hollow in it with your knuckles, pour a teaspoonful of yeast, dissolved in a teacupful of tepid milk, into this, mixing into it a little flour from the sides, then cover and let it rise near the fire.
  2. Meanwhile, cream 6oz. of butter, or use 5oz. or 6oz. of clotted or thick cream, beat it up lightly with four whole eggs and a little flavouring to taste, and add this to the flour when well risen.
  3. Work the whole well together, again let it rise for an hour or so, and, when well risen, put little balls of this dough on to well buttered baking tins, 2in. to 3in. apart (being light these drop into bun shape).
  4. Brush each over with egg and milk beaten up together, dust with roughly crushed loaf sugar, and bake in a moderate oven.
Original Text · last edited 4 days ago
Cream.—Put 1lb. of flour in a basin, make a hollow in it with your knuckles, pour a teaspoonful of yeast, dissolved in a teacupful of tepid milk, into this, mixing into it a little flour from the sides, then cover and let it rise near the fire. Meanwhile, cream 6oz. of butter, or use 5oz. or 6oz. of clotted or thick cream, beat it up lightly with four whole eggs and a little flavouring to taste, and add this to the flour when well risen. Work the whole well together, again let it rise for an hour or so, and, when well risen, put little balls of this dough on to well buttered baking tins, 2in. to 3in. apart (being light these drop into bun shape), brush each over with egg and milk beaten up together, dust with roughly crushed loaf sugar, and bake in a moderate oven.
Notes
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