Birk Hall 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 (8)
Instructions (10)
  1. Thoroughly mix 2 lbs. of flour, 1 pt. of warm milk and about 1 oz. of German yeast.
  2. Allow the mixture to rise for 1 hour before the fire, as for rolls.
  3. Work 1/2 lb. of fresh butter to a cream.
  4. Add 1/2 lb. of pounded sugar and 3 eggs, one at a time, to the creamed butter.
  5. Add the butter and sugar mixture to the dough.
  6. Add 1/2 lb. of sultanas and a few carraway seeds (if desired) to the dough.
  7. Allow the mixture to rise for 2 hours more.
  8. Shape the buns.
  9. Put the buns into the oven on a baking sheet.
  10. Bake until done. They should be the shape of bakers' penny plum buns.
Original Text
Birk Hall Buns. Take 2 lbs. of flour, 1 pt. of warm milk and about 1 oz. of German yeast; to be thoroughly mixed and allowed to rise for 1 hour before the fire, as for rolls. Work ½ lb. of fresh butter to a cream, add ½ lb. of pounded sugar and 3 eggs, one at a time; add these to the dough you have made, also ½ lb. of sultanas, and a few carraway seeds if you like them. The mixture must then rise 2 hours more before shaping and putting into the oven on a baking sheet. They should be the shape of bakers' penny plum buns.
Notes
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