24.—Saffron Buns.
Take the same mixture as for tea cakes, add 1 oz. of caraway seeds, and colour it with saffron. Mould them round, and put them on the tins so as not to touch. When they are near proof, wash the tops with egg and milk, and dust them with castor sugar. Put them in the oven to finish proving, and bake them in a moderately hot oven.