To Make Buns is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic Georgian/Regency bun made from a yeasted dough flavoured with sack, butter and caraway confits. The full recipe is presented here and I hope you enjoy this classic British version of: To Make Buns.
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This is a traditional British recipe redacted from Hannah Glasse's 1747 volume The Aft of Cookery Made Plain and Easy, the classic Georgian cookbook.
<è1>Original Recipe
To make buns.
TAKE two pounds of fine flour, a pint of good ale yeaſt, put a little ſack in the yeaſt, and three eggs beaten, knead all theſe together with a little warm milk, a little nutmeg, and a little ſalt ; and lay it before the fire till it riſes very light, then knead in a pound of freſh butter, a pound of rough carraway-comſits, and bake them in a quick oven, in what ſhape you pleaſe, on floured paper.
Add the yeast to the water, stir until dissolved then add a pinch of sugar and set aside for about 10 minutes, or until frothy.
Stir the sack into the yeast mixture then add the flour to a bowl, form a well in the centre and pour in the yeast mix. Add the beaten eggs, nutmeg and sugar and stir to combine.
Add just enough warm milk to form a slightly stiff dough then knead for about 10 minutes. Cover and put in a warm place to rise for about 80 minutes, or until doubled in volume.
Knock the dough back and turn onto a floured work surface. Dice the butter then knead into the dough until completely incorporated before kneading in the caraway confits.
Take small pieces of the dough and shape into buns then arrange these on greased baking trays. Allow to rise for 30 minutes then transfer to an oven pre-heated to 190°C and bake for about 25 minutes, or until golden brown and cooked through.
Allow to cool on a wire rack before serving (these are best served slightly warm).
