Homemade
Chocolate Recipes:
Cocoa
Buns
(* All measurements
should be level.)
- 2 tablespoonfuls
of butter,
- 1/3 a cup of sugar,
- 1 egg,
- * a teaspoonful of
salt,
- 1 cup of scalded
milk,
- 2 compressed yeast
cakes softened in * a cup of warm water,
- * a teaspoonful of
extract cinnamon,
- * a cup of Baker's
Breakfast Cocoa,
- 3 * to 4 cups of
flour.
Mix in order given, having dough as soft as can be handled, turn onto moulding board,
roll into a square about an inch in thickness, sprinkle on one-half cup of currants,
fold the sides to meet the centre, then each end to centre, and fold again. Roll
as at first, using another one-half cup currants, fold, roll and fold again. Place
in a bowl which is set in pan of warm water, let raise forty minutes. Shape, place
in pan, let raise until doubled in size. Bake fifteen to twenty minutes. As you take
from oven, brush the top with white of one egg beaten with one-half cup confectioners'
sugar. Let stand five minutes. Then they are ready to serve.
Recipe Credit: Miss M.E. Robinson
Note: These recipes date from the late 1800's to early 1900's. Use substitute ingredients
when the recipe calls for it, i.e., "Baker's Cocoa" is no longer sold in
stores. Adjust substitute measurements as needed. It is recommended that you stick
to the BAKER'S® brand wherever possible for the most accurate results.
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