Beechwood “Bath Buns.”

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

1/2 lb. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1 lb. of pounded sugar ↝ Sugar, NFS [Sugars and honey]
6 new-laid eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
chopped candied citron peel ↝ Orange peel, raw [Fruits and Fruit Juices]
carraway comfits ↝ Lupins, mature seeds, raw [Legumes and Legume Products]
white sugar, chopped ↝ Sugar, NFS [Sugars and honey]

Instructions (3)

Dough mixture same as Birk Hall buns, allowed to rise 1 hour; but use more butter, 1/2 lb. is not too much, with 1 lb. of pounded sugar and 6 new-laid eggs one after another instead of 3; then add the dough, and work well up letting it rise a second hour before the fire.
Then put with a spoon on the baking sheet (2 large tablespoonfuls make 1 bun); egg the tops, adding rather coarsely pounded white sugar, chopped candied citron peel, and carraway comfits outside.
Bake on a sheet, not in tins.

Original Text

Beechwood “Bath Buns.”
Let the oven be hot, or the mixture will run.
These buns take only 2 hours to rise.
Dough mixture same as Birk Hall buns, allowed to rise 1 hour; but use more butter, ½ lb. is not too much, with 1 lb. of pounded sugar and 6 new-laid eggs one after another instead of 3; then add the dough, and work well up letting it rise a second hour before the fire. Then put with a spoon on the baking sheet (2 large tablespoonfuls make 1 bun); egg the tops, adding rather coarsely pounded white sugar, chopped candied citron peel, and carraway comfits outside.
Bake on a sheet, not in tins.

Notes

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