Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1902-07-01
HOW TO MAKE BUNS,
ALL SORTS OF BUNS EASILY MADE AT
HOME.

An idea prevails that the manufacture
of real shiny buns is beyond the power
of an amateur, but follow my directions
and you will find that such is not the
case; indeed you will see that the home
made buns are decidedly superior to
those produced by the average baker.
Take one pound of flour, place 1t in q
mixing bowl with pinch of salt, and
rub into it two ounces of fresh butter;
then add two ounces of candied orange
peel, chopped very fine Gf you like it), a
quarter of pound of currants, which
have been thoroughly washed in hot
water, and a little mixed spice. Make
about three quarters of pint OF milk
lukewarm; stir in two ounces of pow
dered sugar, and when this has dissolved,
pour gradually on to half yeast cake
which has been dissolved in warm water.
Make hole in the centre of the flour,
etc., pour in the milk and yeast, and
mix with the hand, working the in
gradients we'll together until a smooth,
soft dough is produced; it should not be
at all stiff or it will fail to rise properly.
Turn the dough on to Toured board,
divide it into sixteen pieces, and work
each one with the hands into smooth
ball.
Place the buns on Toured baking
sheet, but take care that they are not
too close to each other, as they will
spread little when rising; cover them
with cloth and place the tin on shelf
or chair near the stove, but not too near
the fire. The dough should have risen
we'll in about half an hour, when the
buns will be nearly twice their original
size; mark them with the back of a
knife in the form of a cross, cutting
rather deep, and put them at once into a
good hot oven and bake light brown.
Just before the buns are ready to be
taken out brush the tops over with a
kglaze by mixing tablespoonful of
powdered sugar with the white of an egg.
Bath buns do the maker even more
credit than the plain currant buns just
discussed, and if carefully prepared they
will in every way resemble the genuine
Bath bun of commerce.
To begin with: Rub six ounces of but
ter into a pound of flour, to which a
pinch of salt has been added. Have
ready half yeast cake mixed to thin
paste, with lukewarm water; stir into
this about quarter of pint of milk,
which is just warm. Work up the flour
and butter with the milk into a soft
dough, as in the foregoing recipe, and
set the dough to rise in basin, covered
with cloth, near the fire, for about an
hour.
When it is we'll risen, add four ounces
of white powdered sugar, three well.
beaten eggs, and little chopped candied
peel. Work the mixture lightly with
the hand for few minutes, then drop
spoonfuls of it on to creased or Toured
tin, strew the tops of the buns with
roughly crushed sugar and caraway
comfits, and set near the fire for half an
hour for the buns to rise second time;
then bake in very quick oven. Glaze
the buns by brushing them with table.
spoonful of powdered sugar.
The success of the buns provided for
in both the above recipes depends main.
ly upon the use of good yeast, care being
taken that the dough is not too stiff, and
upon the oven being really hot before
the buns are put into it.-McCalrs
Magazine.