English Bath Buns
|Active dry yeast packet||2 (or cakes compressed yeast)|
|Warm water||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Butter||3⁄4 Cup (12 tbs)|
|All purpose flour||4 1⁄2 Cup (72 tbs)|
|Lemon extract||1⁄2 Teaspoon|
|Sliced almonds||1⁄2 Cup (8 tbs), blanched|
|Egg||1 , beaten|
Use very warm water (105°F.to 115° F.) for dry yeast; use lukewarm (80°F.to 90°F.) for compressed.
Sprinkle dry yeast or crumble cakes into water in large bowl and let stand for a few minutes; stir to dissolve.
Scald milk and add 1/2 cup sugar, salt, and butter; cool to lukewarm.
Add milk mixture, egg yolks, eggs, flour, and lemon extract to yeast mixture.
Beat until smooth, about 5 minutes.
Cover and let rise until doubled, about 1/4 hours.
Stir down, cover well, and chill in refrigerator overnight.
Divide into small pieces; shape into balls and put on greased cookie sheets.
Cover and let rise until, doubled, about 50 minutes.
Press fruit and almonds into the tops.
Beat together egg and milk.
Brush buns with mixture.
Sprinkle remaining sugar over the tops.
Bake in preheated moderate oven (350°F.) for 15 to 20 minutes.
Makes about 24.