Bath Buns

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (11)
  1. Rub half a pound of butter into one pound of fine flour until quite smooth.
  2. Mix one ounce of German yeast with a quarter pint of warm milk until quite smooth.
  3. Pour the yeast mixture into the flour and butter mixture.
  4. Add five small whole raw eggs and knead the whole into a light dough.
  5. Let the dough remain in a basin or pan in a warm place for one and a half hours, covered with a cloth.
  6. Add five ounces of castor sugar and one ounce of caraway seeds to the dough.
  7. Work the mixture lightly on a slab with the fingers until well mixed.
  8. Flour a baking tin.
  9. Drop about a dessertspoonful of the mixture on the tin for each bun.
  10. Sprinkle the tops with roughly crushed loaf sugar, or mixed comfits, or a little dried mixed peel.
  11. Bake in a rather quick oven for twenty to twenty-five minutes.
Original Text
Bath Buns. Take one pound of fine flour and pass it through the sieve, and then rub into it half a pound of butter till quite smooth; mix one ounce of German yeast with a quarter pint of warm milk till quite smooth, and pour this into the basin with the flour, add five small whole raw eggs, and knead the whole up into a light dough, let it remain in the basin or pan in a warm place for one and a half hours, covered over with a cloth, then add to it five ounces of castor sugar and one ounce of caraway seeds, and work it lightly on the slab with the fingers till well mixed; flour a baking tin, and drop about a dessertspoonful of the mixture on the tin for each bun, sprinkle the tops with roughly crushed loaf sugar, or mixed comfits, or a little dried mixed peel, and bake in a rather quick oven for twenty to twenty-five minutes. These may be served either hot or cold.
Notes
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