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Mrs A.B. Marshall's Cookery Book

Mrs A.B. Marshall's Cookery Book

By Agnes B. Marshall

Published 1888

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Take one pound of fine flour and pass it through the sieve, and then rub into it half a pound of butter till quite smooth; mix one ounce of German yeast with a quarter pint of warm milk till quite smooth, and pour this into the basin with the flour, add five small whole raw eggs, and knead the whole up into a light dough, let it remain in the basin or pan in a warm place for one and a half hours, covered over with a cloth, then add to it five ounces of castor sugar and one ounce of caraway seeds, and work it lightly on the slab with the fingers till well mixed; flour a baking tin, and drop about a dessertspoonful of the mixture on the tin for each bun, sprinkle the tops with roughly crushed loaf sugar, or mixed comfits, or a little dried mixed peel, and bake in a rather quick oven for twenty to twenty-five minutes. These may be served either hot or cold.