Ingredients Jump to Instructions ↓

  1. 1 Cake dry yeast

  2. 2 c Flour

  3. 1 cake compressed yeast

  4. 1 c Milk, scalded and cooled

  5. 1 ts Sugar

  6. 3 Eggs, well beaten

  7. 1 c Sugar

  8. 2 ts Salt

  9. 1 c Butter or butter substitute

  10. 2 c Milk, scalded and cooled

  11. 6 c Flour

  12. 1 tsp sugar,

  13. 1 cup milk, and 2 cups flour. Beat until smooth. Set in a warm place and allow to rise overnight or until light and bubbly. Cream

  14. 1 cup sugar and butter together. Add eggs, salt, and milk. Add the sponge and beat well. Add flour, a little at a time, until a dough as soft as can be kneaded is formed. Knead until smooth. Cover with a damp cloth. Set in a warm place to rise. When double in bulk turn onto lightly floured board. Shape into buns. Place on well-oiled baking sheet. Cover and let rise until treble in bulk. With a knife handle, make a hole in the center of each bun. Fill with prune preserves or any sweetened fruit desired. Bake immediately in hot oven (450? F)

  15. 15-20 minutes. When baked sprinkle with powdered sugar.

  16. 36 servings. Mrs. George Rada, Verona, MT. --


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