Method

Scald ¼ garnets wheat bran with 2 glasses milk and beat thoroughly. When the mixture cools, pour in ½ glass yeast and let rise. Combine a little warm milk with ½ glass clarified butter, pour into ½ garnets flour, and mix thoroughly. Strain the leavening from the wheat bran into this dough, sprinkle on sugar and salt, and let rise until doubled in bulk. Form into buns, having greased your hands with butter. Let the buns rise on a baking sheet, paint them with egg, and set in a hot oven.

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