Bath Buns
Description
This section is from the book "Around-The-World Cook Book", by Mary Louise Barroll. Also available from Amazon: Around-the-world cook book.
Bath Buns
Sifted flour, 1 pound, Milk, 1 cup, Salt, 1/2 teaspoon, Yeast-cake, 1/2, Eggs, 4,
Melted butter, 4 ounces,
Sugar,
Currants,
Dissolve the yeast in warm water. Add the salt and milk, and mix it with the flour to a dough. Knead, and let it stand till light. Work in the beaten eggs, and the butter. Cover, and set aside, till risen a second time.
Mold into balls a little larger than an egg, and press into the top of each one some currants and shreds of candied orange-peel.
Arrange the buns a half an inch apart on greased pans, and let them stand in a warm place until light.
Brush the tops with warm water; sprinkle thickly with granulated sugar, and bake in a moderate oven for about three-quarters of an hour.
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