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Buns

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 nutmeg 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.