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Plum Buns, Made with Yeast

Mix half a tea-spoonful of salt with three pounds of best flour. Rub into this three-quarters of a pound of fresh butter or good beef dripping. Put the mixture into a bowl, and make a hole in the centre. Moisten an ounce of German yeast smoothly and gradually with three-quarters of a pint of lukewarm water. If preferred, a quarter of a pint of good brewer's yeast may be substituted for the German yeast. Put the yeast into the hollow, and mix with it a little of the flour till it is like thin batter, then put it on the hearth for about an hour to sponge. Whisk two fresh eggs, and mix with them twelve ounces of moist sugar. Stir them into the yeast, and knead the dough thoroughly with a pint of warm milk. Cover it with a cloth, and let it stand until it is lightly risen. It will require about an hour and a half. Add six ounces of well-washed and dried currants, mould the dough into buns about the size of a large egg, place them in rows upon a buttered baking-tin, with fully three inches between them, and set them before the fire for about ten minutes to rise. Bake in a brisk oven for about a quarter of an hour. Probable cost, 2s. 6d. Sufficient for about three dozen buns.