This section is from the book "The New Cookery", by Lenna Frances Cooper. Also available from Amazon: The New Cookery.
1 cup milk 3/8 cup sugar 1 egg.
1/4 teaspoon salt 1/4 yeast cake 1/4 cup warm water.
2 cups flour.
Make a sponge. Beat thoroughly, and when light, add flour to make a soft dough, but one which will not stick to the board. Knead this and let it rise until it doubles its former bulk, then add.
1/4 cup butter (softened) 1/2 cup currants.
1/4 teaspoon cinnamon and nutmeg.
Let rise until light, then shape into small round cakes, and place them in a buttered pan; when light, bake in a moderate oven 40 minutes. When the cakes have baked for 15 minutes, glaze with a mixture of milk and sugar (1 table-spoonful sugar, 1/4 cup milk), and repeat this every 5 minutes.
If desired the currants and spices may be omitted.
Use the bun dough and roll 1/2 cup butter (softened) 1 cup currants.
1/4 inch thick. Spread with 2 tablespoons cinnamon 1 cup brown sugar.
Roll the dough as in making jelly roll, and cut into slices one inch thick. Place in well-greased pans, with cut surfaces up. When very light, bake in a moderate oven 45 minutes. If the buns are desired quite moist brush them over after 15 minutes baking with New Orleans molasses. Repeat this every 10 minutes until finished baking. The baking must necessarily be somewhat slower after the molasses is added, in order to prevent burning.
Make a sponge of the following:
1/2 cup milk 1 teaspoon salt 1 cup white flour.
2 tablespoons sugar.
1/2 cake compressed yeast.
2 tablespoons warm water.
Scald the milk, cool to lukewarm. Dissolve the yeast in the warm water. To the warm milk add the salt, sugar, dissolved yeast cake and the flour. Set in a warm place and let rise an hour or more, or until light and foamy, then add the 2 tablespoons melted butter, 1 egg, 1/2 cup chopped nuts and about 1 1/2 cups flour. Knead thoroughly. Let rise about one and a half hours, or until light. Shape into buns. Beat an egg until well blended, and add 2 tablespoons milk or water. Brush the tops of the buns with the egg and sprinkle with sugar and chopped nuts. Let rise again until light and bake in a quick oven.
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