Plain Buns
Are made as above, but not rolled into a sheet. Knead them like biscuit-dough, taking care not to get it too stiff, and after the five-hour rising, work in two or three handfuls of currants which have been previously well washed and dredged with flour. Mould with your hands into round balls, set these closely together in a pan, that they may form a loaf—“one, yet many”—when baked. Let them stand nearly an hour, or until very light; then bake from half to three-quarters of an hour until brown. Wash them over while hot with the beaten egg and sugar.
These are generally eaten cold, or barely warm, and are best the day they are baked.