)
- 1 cake compressed yeast
- 2 c. lukewarm milk
- 4 Tb. brown sugar
- 2 tsp. salt
- 2 Tb. fat
- 2-1/2 c. white flour
- 1 egg
- 1 c. chopped nuts
- 3-1/2 c. graham flour
- 1 c. white flour additional for kneading
Dissolve the yeast in a little of the lukewarm milk. Place the sugar, salt, fat, and dissolved yeast in the mixing bowl and add the remainder of the warm milk. Stir in the white flour and let the sponge thus formed rise. Then add the egg, which should first be beaten, the nuts, and the graham flour. Knead the dough and shape it into buns. Let these rise and then bake them in a hot oven for about 15 minutes.
89. 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:
NUT OR FRUIT BUNS
(
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.