Recipe: St. Nazare Buns

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[pg 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.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss