Sultana Yeast Buns Recipe
Sultana Yeast Buns with Flour, Butter, Sultanas, Sugar, Yeast, Milk and Egg.
INGREDIENTS
8 oz (225g) Flour
2 oz (50g) Butter
2 oz (50g) Sultanas
Pinch of Salt
2 oz (50g) Sugar
1/2 oz (12g) Fresh Yeast
1/4 pint (150ml) Milk
1 Egg
METHOD
Mix the salt with the flour and sift them, rub in the butter, stir in the sugar (except 1 teaspoonful) and the sultanas. Cream the yeast with a teaspoon of sugar. Warm the milk and beat the egg. Make a hole in the middle of the flour - about half way down, but not to the bottom. Pour in the egg, milk and yeast. Leave in a warm place for 20 minutes to rise, when mixture should begin to bubble. Then beat the ingredients to a dough; cover with a warm, dry cloth and leave in a warm place again for one hour to rise. Form into buns. Place them on a warm greased tin, leave for 2o minutes in a warm place, then bake in a rather hot oven for 15 to 20 minutes (200C / 400F / Mark 6).
Based on the Sultana Yeast Buns recipe in:
Home Cookery Illustrated
by Anon (Odhams Press, Circa 1955).