Home › Sweet Sauces › Buns

Buns

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 2 lb. of fresh butter to a cream, add ½ lb. of pounded sugar and 5 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. Breakfast Buns. (Embley.) These are of the same dough as Birk Hall Rolls (see Bread, &c., Rolls) but sweetened, and with the addition of a few currants and carraway seeds; they are made the size of rolls, but glazed.

Emslie's Buns. (1887.) Made quickly with baking powder. 3/4 lb. fine, well-dried flour and a small dessertspoonful of any baking powder mixed in; then rub in 3 ozs. butter, add 3 ozs. sugar, 2 ozs. sultanas, and ½ oz. citron. Beat up 3 eggs in 2 tablespoonfuls of milk and add to the other ingredients lightly. Bake in buttered tins.

Bun Loaf. See Cakes, &c. - (Cake).

Marrow instead of Butter in Making Buns. See Short Sugar Paste, under Paste and Pastry; see also next page.

Plain Buns. (Burwarton, Bridgnorth.) 3 lbs. flour, ½ lb. butter, ½ lb. sugar, 1 oz. German yeast, 2 eggs, spice and candied peel to taste. Mix as you would any other buns, and bake. Rock Buns. (Caldy.) This quantity makes 4 doz. 2 lbs. flour, ½ lb. butter, ½ lb. sugar and the same of currants, 4 eggs. If required, a spoonful of cream.

Beat up as in making a pound cake; mix the flour in lightly; lay the mixture out in rough lumps on the baking sheet and bake in a moderate oven. Flavour with lemon peel grated.