|Flour||5 Cup (80 tbs)|
|Salt||1 Pinch (good pinch)|
|Cake yeast||2 Tablespoon|
|Melted butter||2 Tablespoon|
|Milk||2 1⁄2 Cup (40 tbs)|
|Orange marmalade||2 Tablespoon|
|Water||1⁄2 Cup (8 tbs), tepid|
Scald the milk and add the butter, stirring till it is melted.
Add the sugar and salt.
Leave to cool.
Dissolve the yeast cakes in the tepid water and add to the cooled mixture.
Stir in half the flour and mix well.
Cover and leave in a warm place to rise (about 2 hours).
Add the rest of the flour and knead thoroughly.
Cover and let rise till doubled in bulk.
(This will take about 2 more hours).
Roll out onto a floured board and cut with a biscuit cutter.
Spread both sides with melted butter and place 1 tspn, marmalade in the centre.
Fold each one in half and place on a well-greased baking sheet.
Leave in a warm place for about half-an-hour.
Bake at 425° F for about 20 minutes.