Читать книгу Mrs. Wilson's Cook Book - Mary A. Wilson - Страница 43

Prepare the dough as for cinnamon buns and when ready to turn on the moulding board add

One cupful of finely shredded citron,

One-half cupful of brown sugar,

One cupful of seeded raisins.

Work well to distribute the fruit and then form into a long roll three inches thick. Cut off pieces about one and one-half ounces and form into buns. Let rest for fifteen minutes and then roll into round buns and place in a well-greased baking pan and let rise for thirty minutes. Make a hole in the centre of each bun with a small wooden stick and wash the buns with egg and milk. Bake in a moderate oven for twenty minutes. Cool, and then fill the centre with jelly, and ice with water icing.