Quite plain buns without butter.—Very good light buns may be made entirely without butter, but they must be tolerably fresh when served. To make them, dilute very smoothly an ounce of sweet German yeast or a large tablespoonful of quite solid and well washed English yeast with a pint of warm new milk; mix this immediately with as much flour as it will convert into a rather thick batter, throw a double cloth over the pan, and place it where the warmth of the fire will search, without heating it. When it is well risen and bubbles appear on the top, add
It is usual to strew a few currants on the tops of the buns before they are baked.
To render them richer and firmer, it is merely necessary to diminish the proportion of milk, and to crumble up very small two or more ounces of butter in the flour which is added to the batter after it has risen. When again quite light, the dough may then he rolled into balls, and placed on flat tins some inches apart until they have spread to the proper shape. Confectioners generally wash the tops with milk, and sift
Exeter Buns.—These are somewhat celebrated in the city whose name they bear, especially those of one maker whose secret for them we have recently obtained. Instead of being made into a dough with milk, Devonshire cream is used for them, either entirely or in part. If very thick, a portion of water should be added to it, or the yeast would not ferment freely. The better plan is to dilute it with a quarter of a pint or rather more of warm water, and when it is sufficiently risen to make up the buns lightly, like bread, with the cream, which must also be warm; then to proceed by the receipt given above.