Читать книгу The Rocky Mountain Cook Book : For High Altitude Cooking - Caroline Trask Norton - Страница 29

HOT CROSS BUNNS.

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Dissolve one cake of yeast in one-half cup of lukewarm water; scald two cups of milk, when cool add the yeast, two teaspoonfuls of salt and three tablespoonfuls of sugar. Make a sponge by adding about three cups of flour. Beat briskly a few minutes, set aside to rise, when light and bubbly add two beaten eggs, one-half cup of well cleaned currants, and one-fourth cup of softened butter, flour enough to knead, let rise twice the bulk, then roll in sheet, cut in rounds, place in the pan. When double the size, cut with scissors a cross on top of each bunn. Bake about twenty minutes, then brush the tops with a paste made by boiling two teaspoonfuls of cornstarch with one cup of boiling water, first softening the starch with a little cold water, sprinkle with sugar, dry in the oven.

The Rocky Mountain Cook Book : For High Altitude Cooking

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