GOOD BUN RECIPES

Evening Post, Volume CIX, Issue 122, 26 May 1930, Page 13

GOOD BUN RECIPES

Ingredients: Half a pound of butter, 21b flour, one breakfasteup warm milk,' half a teaspoon salt, -Jib flue sugar, ono teacup yeast, lib currants, ono teaspoon mixed spice. Mis yeast with milk. Mix the flour with tho dry ingredients and m,ake a holo in the middle of it; pour in the liquid and with the sur- , rounding flour mix into a thin batter. I Cover and set in a warm place till tho leaven ferments. Molt the butter, and with it and the milk make a soft paste of all /the flour.. Dust flour over and placo again in a warm place to rise for half an hour. Mix in currants, shape into buns and place on a greased oven tray and let them rise again in a warm place for half an hour. Put a cross on them with the back of a knife, and bake^in a quick oven from fifteen to twenty minutes. This quantity makes twenty-four buns. Two ounces self-raising flour, 4oz. butter or margarine, lib flour, 4oz currants, 4oz castor sugar, a quarter of a teaspoonful salt, one egg, half a pint milk, one level teaspoonful ground cinnamon, one level teaspoonful ground maco. Bub the butter into the flour. Add the currants (cleaned), sugar, salt, flour, and spices, and mix well. Beat up tho egg and add the milk to it. Mix this into the dry ingredients, making a moderately firm dough. JTorm into balls, make cross on top. Lay on a greased baking sheet. Brush over with milk or egg and dust with sugar. Bake- in a quick oven over fifteen minutes. Cool on a wire tray.