1 1/2 cups of milk
1/4 cup of butter
1/2 teaspoon of cinnamon
1 quart of flour
1/3 teaspoons of salt
2/3 cup of currants and raisins mixed
1/3 cup of sugar
1/2 cake of yeast
1 egg
1 teaspoon of sugar (for yeast)
Scald the milk with the butter and sugar and allow the mixture to cool until lukewarm. Work the yeast with the teaspoon of sugar until it liquefies and add it to the milk; add also the egg lightly beaten; put in currants and raisins; then sift and add the flour, salt and cinnamon. Knead to a dough the same as for bread and let it rise in a warm place free from draughts until very light. Divide into portions a little larger than biscuits, work til smooth, roll into rounds and place on a greased baking pan a little distance apart. Let them rise once until light, then bake in a moderate oven. Just before baking, mark a cross on top of each bun. When nearly done, brush with milk or white of egg, sprinkle with sugar and return to the oven for a moment.
Submitted by Mrs. Laura Folger of St. Louis
No comments:
Post a Comment