Take plain bun dough (or if for common buns, bread dough), roll it out in a sheet, break some firm butter in small pieces and place over it, roll it out as you would paste; after you have given it two or three turns, moisten the surface of the dough, and strew over it some moist sugar; roll up the sheet into a roll, and cut it in slices; or cut the dough in strips of the required size and turn them round; place on buttered tins having edges, half-an-inch from each. Prove them well, and bake in a moderate oven. They may be dusted with loaf sugar either before or after they are baked. The quantity of ingredients used must be regulated by the required richness of the buns. 1/2 lb. of butter, 1/2 lb. of sugar, with 4 lb. of dough, will make a good bun. When bun dough is used, half the quantity of sugar will be sufficient; some omit it altogether.



Balmoral Cakes

3 1/2 lbs. of flour, 1 lb. of butter, 1 lb. of sugar, 5 eggs, nearly 1 quart of milk, a few caraway seeds, with 1 1/2 oz. of carbonate of soda and tartaric acid, mixed in proportion of 1 oz. of soda to 3/4 oz. of acid. Mix the soda and acid well with the flour, then rub in the butter and sugar; make a bay with the flour, add the seeds, beat up the eggs with the milk, and make all into a dough. Put into buttered pans according to the size; dust with castor sugar, and bake in a moderate oven.

Balloon or Prussian Cakes

Take currant bun dough and make it into a round flat cake of any required size, and place it on a buttered tin. When it is about half proved, divide it with a long, flat piece of wood having a thin graduated edge, into eight equal parts, and place it again to prove. When it is proved enough, brush over the top lightly with the white of an egg well whisked, dust it with fine powdered sugar and sprinkle it with water, just sufficient to moisten the sugar. Bake it in a rather cool oven to prevent the icing getting too much colored.

Saffron Buns

Take the same mixture as for teacakes, add 1 oz. of caraway seeds, and color it with saffron. Mould them round, and put them on the tins so as not to touch. When they are near proof, wash the tops with egg and milk, and dust them with castor sugar. Put them in the oven to finish proving, and bake them in a moderately hot oven.

Cinnamon Buns

Made same way as saffron buns, but leaving out the caraway seeds and saffron, and using instead sufficient ground cinnamon to flavor them.

Jubilee Buns

2 lbs. of flour, 3/4 lb. of butter, 3/4 lb. of sugar, 4 eggs, 1/2 oz. of voil. Rub the butter in with the flour, make a bay and add the sugar, pound the salt in a little milk and pour it in, break the eggs, and mix all together into a dough. Make six buns out of 1 lb. of dough, mould them round, wash the top with eggs, put some currants on the top, and dust with sugar.

German Buns

4 lbs. of flour, 2 ozs. of tartar, 1 oz. of carbonate of soda, 12 ozs. of butter, 1 1/2 lbs. of sugar, 4 eggs, 10 drops of essence of lemon, with milk.

Mix tartar and carbonate of soda with the flour, make a sprint or bay, put butter and sugar in bay, cream; add eggs, then milk, make all into a dough, and size them off on buttered tins one inch apart. Wash over with egg, and put a little sugar on top, and bake in a moderate oven.

Common German Buns (for wholesale purposes)

4 lbs. of flour, 2 ozs. of tartar, 1 oz. of carbonate of soda, lb. of lard, 1 1/2 lb. of moist sugar, a little turmeric and churned milk; then proceed as for best German buns. Bake in a sharp oven.

London Buns

Take 1 pint of milk warmed in a basin, add 2 ozs. of yeast, 8 ozs. of moist sugar, and make a dough with sufficient flour.

When the sponge is ready add 12 ozs. of butter, a pinch of salt, and have ready 4 ozs. of chopped peel. Mix all in the dough with 2 eggs and lemon, and prove. When about half proved wash over with yolk of egg. Put sugar on top when full proved.