Total Time
2hrs 15mins
Prep 2 hrs
Cook 15 mins

This is an old, old, old recipe. I have tried to update it as much as possible. (I really don't know what "strong" flour is, though?) Prep time includes time for rising. Provenance: PRACTICAL BAKER! CONFECTIONERY, AND PASTRYCOOK, SCARBOROUGH Second Edition, with Additional Recipes. LONDON CROSBY LOCKWOOD AND SON 7, STATIONERS' HALL COURT, LUDGATE HILL 1890 [All rights reserved.]

Ingredients Nutrition

Directions

  1. Sift flour, sugar and nutmeg into a large bowl.
  2. Cream the yeast with the sugar, stir into the warm milk and melted butter until blended.
  3. Pour in dry ingredients, caraway seeds and peel.
  4. Mix well, turn out on floured surface.
  5. Knead until smooth and elastic, place dough in lightly oiled bowl.
  6. Cover with a clean tea towel and rise until doubled.
  7. Knock back the doug annd knead for a few minutes.
  8. Shape into 12 round buns and place on greased baking tray.
  9. Cover and leave to prove and rise, about 25 minutes.
  10. Set oven to 425 or Mark 7.
  11. Brush buns lightly with beaten egg yolk, bake for 10 to 15 minutes until golden.
  12. Cool on wire rack.

Reviews

(1)
Most Helpful

I felt that this recipe was one in which the flour amount was fixed, but the chef needed to add an appropriate (unspecified) amount of warm water to make a kneadable dough. While I was aiming at just the right amount of water for the 1 lb flour (BTW "strong" flour means bread flour), I got the dough too wet, and had to add more flour. Although I increased the flour by almost one quarter, I did not think to increase the other ingredients, especially the spice, sugar and orange peel. As a result, the buns I made are somewhat lacking in flavor. For this reason I am not assigning stars. I also added a little water to the egg yolk for the glaze, and glazed some of the rolls. I found that I prefer the ones I left without a glaze. All together, I used 3/4 cup warm water and 3 1/2 oz more flour. The buns rose well and are light and tender. I also sprinkled some of the rolls with sugar, to add some sweetness. Thank you for posting this recipe. It's interesting.

mianbao June 26, 2006

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