Recipe: Cocoa Buns

  •  2 tablespoonfuls of butter,
  •  1/3 a cup of sugar,
  •  1 egg,
  •  ¼ a teaspoonful of salt,
  •  1 cup of scalded milk,
  •  2 compressed yeast CAKEs softened in ½ a cup of warm water,
  •  ¼ a teaspoonful of extract cinnamon,
  •  ½ a cup of Baker’s Breakfast Cocoa,
  •  3 ½ to 4 cups of flour.

Mix in order given, having dough as soft as can be handled, turn onto moulding board, roll into a square about an inch in thickness, sprinkle on one-half cup of currants, fold the sides to meet the centre, then each end to centre, and fold again. Roll as at first, using another one-half cup currants, fold, roll and fold again. Place in a bowl which is set in pan of warm water, let raise forty minutes. Shape, place in pan, let raise until doubled in size. Bake fifteen to twenty minutes. As you take from oven, brush the top with white of one egg beaten with one-half cup confectioners’ sugar. Let stand five minutes. Then they are ready to serve.

Chocolate and Cocoa Recipes and Home Made
Candy Recipes, by Miss Parloa (Year 1909)

Recipe: English Buns

Set a sponge over night with 1 cake of compressed yeast dissolved in a cup of warm water, 3 cups of milk and flour enough to make a thick batter. Then add 1/2 cup of melted butter, 1 cup of sugar, a salt-spoonful of salt, 1/2 teaspoonful of soda, 1/2 nutmeg grated and flour enough to make a stiff dough. Let raise five hours; then roll out half an inch thick and cut into round cakes. Lay in a well-buttered baking-pan. Let stand half an hour; then bake until a light brown. Brush the top with white of egg beaten with pulverized sugar.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)

Recipe: Bath Buns

Boil a little saffron in sufficient water to cover it, till the liquid is of a bright yellow; then strain it, and set it to cool. Rub half a pound of fresh butter into a pound of sifted flour, and make it into a paste with four eggs that have been well beaten, and a large wine glass of the best and strongest yeast; adding the infusion of saffron to colour it yellow. Put the dough into a pan, cover it with a cloth, and set it before the fire to rise. When it is quite light, mix into it a quarter of a pound of powdered and sifted loaf-sugar; a grated nutmeg; and, if you choose, two or three spoonfuls of carraway seeds. Roll out the dough into a thick sheet, and divide it into round CAKEs with a cutter. Strew the top of each bun with carraway comfits, and bake them on flat tins buttered well. They should be eaten the day they are baked, as they are not good unless quite fresh.

Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
The Whole Science and Art of Preparing Human Food. (Year 1840)

Recipe: Spanish Buns

  • Four eggs.
  • Three quarters of a pound of flour, sifted.
  • Half a pound of powdered white sugar.
  • Two wine-glasses and a half of rich milk.
  • Six ounces of fresh butter.
  • A wine-glass and a half of the best yeast.
  • A table-spoonful of rose-water.
  • A grated nutmeg.
  • A large tea-spoonful of powdered mace and cinnamon.

Sift half a pound of flour into a broad pan, and sift a quarter of a pound, separately, into a deep plate, and set it aside. Put the milk into a SOUP-plate, cut up the butter, and set it on the stove or near the fire to warm, but do not let it get too hot. When the butter is very soft, stir it all through the milk with a knife, and set it away to cool. Beat the eggs very light, and mix the milk and butter with them, all at once; then pour all into the pan of flour. Put in the spice, and the rose-water, or if you prefer it, eight drops of essence of lemon. Add the yeast, of which an increased quantity will be necessary, if it is not very strong and fresh. Stir the whole very hard, with a knife. Add the sugar gradually. If the sugar is not stirred in slowly, a little at a time, the buns will be heavy. Then, by degrees, sprinkle in the renaming quarter of a pound of flour. Stir all well together; butter a square iron pan, and put in the mixture. Cover it with a cloth, and set it near the fire to rise. It will probably not be light in less than five hours. When it is risen very high, and is covered with bubbles, bake it in a moderate oven, about a quarter of an hour or more in proportion to its thickness.
When it is quite cool, cut it in squares, and grate loaf-sugar over them. This quantity will make twelve or fifteen buns.

They are best the day they are baked.

You may, if you choose, bake them separately, in small square tins, adding to the baiter half a pound of currants or chopped raisins, well floured, and stirred in at the last.
In making buns, stir the yeast well before you put it in, having first poured off the beer or thin part from the top. If your yeast is not good, do not attempt to make buns with it, as they will never be light.

Buns may be made in a plainer way, with the following ingredients, mixed in the above manner.

  • Half a pound of flour, sifted into a pan.
  • A quarter of a pound of flour, sifted in a plate, and set aside to
    sprinkle in at the last.
  • Three eggs, well beaten.
  • A quarter of a pound of powdered sugar.
  • Three wine-glasses of milk.
  • A wine-glass and a half of the best yeast.
  • A quarter of a pound of butter, cut up, and warmed in the milk.

Seventy-Five Receipts for Pastry Cakes, and Sweetmeats, by Miss Leslie (Year 1832)

Recipe: Buns

  • 1 cup scalded milk ½ yeast cake
  • 1/3 cup shortening ¼ cup lukewarm water
  • ¼ cup sugar ½ cup currants
  • 1 teaspoon salt 3½ cups flour

Mix milk, shortening, sugar, and salt; when lukewarm, add yeast dissolved in lukewarm water; add currants, and[Pg 142] flour enough to knead (a little more or less than the three and one-half cups may be required); let rise until double in bulk; knead, and shape into small round BUNS; place in a greased baking pan two inches apart, and let rise until light; brush with milk, dust with powdered sugar, and bake in a hot oven about twenty minutes.

Better Meals for Less Money, by Mary Green (Year 1909)

Recipe: Sweet Buns

Persons who prefer a sweet bun will find BUNS like those shown in Fig. 21 and made according to the following recipe very much to their taste. The sweetening, eggs, and lemon extract used in this recipe give to the white BUNS a delightful flavour and help to lend variety to the usual kind of bun.

(Sufficient for 1-1/3 Dozen BUNS)

  •  1 cake compressed yeast
  •  1 c. lukewarm scalded milk
  •  1/4 c. sugar
  •  2 Tb. fat 1 tsp.
  •  1 tsp. salt
  •  3-1/2 c. white flour
  •  2 eggs
  •  1 tsp. lemon extract
  •  1 c. white flour additional for kneading

Dissolve the yeast in a small amount of the lukewarm milk and add it to the sugar, fat, salt, and remaining milk in the mixing bowl. Stir into this mixture half of the flour, beat well, and let the sponge rise until it is light. Add the eggs, which should first be beaten, the lemon extract, and the remaining flour. Knead until the dough is smooth. Let the dough rise again and then shape it into Rolls. Allow these to rise, and then bake them in a hot oven for about 15 minutes.

Woman’s Institute Library of Cookery, Vol. 1
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)

Recipe: Nut or Fruit Buns

Nuts or fruit added to BUNS made of white flour provide more mineral salts and bulk, substances in which white flour is lacking. BUNS Containing either of these ingredients, therefore, are especially valuable in the diet. Besides increasing the food value of the BUNS, nuts and fruit improve the flavour and make a very palatable form of bun. BUNS of this kind are made as follows:

(Sufficient for 2 Dozen BUNS)

  •  4 Tb. sugar
  •  1 Tb. fat
  •  1 tsp. salt
  •  1 cake compressed yeast
  •  1 c. lukewarm milk
  •  3 c. white flour
  •  3/4 c. chopped nuts or raisins
  •  1 c. white flour additional for kneading

Add the sugar, fat, and salt to the yeast dissolved in a little of the milk. Then stir in the remainder of the milk and half of the flour. Allow this sponge to rise until it is very light, and then add the remainder of the flour and the nuts or the raisins. Knead at once and form into BUNS. Let these rise until they are light. Then moisten them with milk and sprinkle sugar over them before placing them in the oven. Bake for about 15 minutes.

Woman’s Institute Library of Cookery, Vol. 1
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)