Buns - Baked Eats - Kosher Recipes And Cooking - Food For Shabbat - Homemade
Buns. Time—3¼ hours.
1 pint milk, 1 oz. yeast, ½ lb. flour, 1 teaspoonful castor sugar.
Rub the flour through a sieve, cream the yeast and sugar together and add lukewarm milk. Strain this mixture into the flour, and beat well. Cover the basin with paper and set in a warm place (on the fender) to rise for 1 hour.
In another basin put: 1¼ lb. flour, ¼ lb. butter, 2 oz. candied peel, 2 eggs, ¼ lb. sultanas or currants, ¼ lb. sugar.
When the sponge in the first basin has risen, beat in all the dry ingredients from the second basin with 2 eggs. Thoroughly mix and beat them for about 5 minutes. Set this sponge to rise again for about 1½ hour. Then shape the mixture into buns and bake on a greased tin for ½ hour. When cooked and while still hot, brush them over with a little milk and sugar to glaze them.
Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen