1 cup milk 1/2. cup sugar
2 cups flour
1/4 teaspoon salt
1/4 yeast cake
1/4 cup warm water
Make a sponge of these ingredients. Beat thoroughly, and when light, add flour to make a soft dough, but one which will not stick to the board. Knead, and let it rise until it is twice its original size; then add: -
1/2 cup butter softened 1/2 cup currants
1/4 teaspoon cinnamon and nut-meg
Let it rise until light, then shape into small round cakes, and place them in a buttered pan; when light, bake in a moderate oven forty minutes. When the cakes have baked for fifteen minutes, glaze with a mixture of milk and sugar, 1 tablespoon sugar, one-quarter cup of milk, and repeat this every five minutes.
If desired, the currants and spices may be omitted.
Use the bun dough, and roll one-quarter of an inch thick. Spread with: -
1/2 cup butter softened 1 cup currants
2 tablespoons cinnamon I cup brown sugar
Roll the dough as in making jelly roll, and cut into slices one inch thick. Place in well-greased pans, with cut surfaces up. When very light, bake in a moderate oven forty-five minutes. If the buns are desired quite moist, brush them over, after fifteen minutes' baking, with molasses. Repeat this every ten minutes until finished baking.
Care must be taken not to burn the molasses; the oven should be cooler after the molasses is used.
1/2 cup milk 1 teaspoon salt 1 cup white flour
2 tablespoons sugar
1/2 cake compressed yeast
2 tablespoons warm water
Scald the milk, cool to lukewarm. Dissolve the yeast in the warm water. To the warm milk add the salt, sugar, dissolved yeast cake and the flour. Set in a warm place, and let rise an hour or more, or until light and foamy, then add the two tablespoons melted butter, one-half cup chopped nuts and about one and one-half cups flour. Knead thoroughly.
Let rise about one and one-half hours, or until light. Shape into buns. Brush the tops of the buns with melted butter and sprinkle with sugar and chopped nuts. Let rise again until light and bake in a quick oven.