Glazed Currant Buns Recipe ingredients

• 1 Cake of compressed yeast
• ½ teaspoonful of salt
• ¼ cup of scalded-and-cooled milk
• 1 egg
• ½ cup of cleaned currants
• 1 cup of scalded-and-cooled milk
• About 2 cups of flour
• 2 level teaspoonfuls cornstarch
• 1¾ cups of bread flour
• ¾ cup of boiling water
• ¼ cup of sugar (Granulated sugar)
• ¼ cup of melted shortening
• Cinnamon if desired

To prepare this Glazed Currant Buns Recipe, first soften the yeast in the quarter cup of liquid, add to the rest of the liquid and beat in the first quantity of flour. Beat until the sponge is very smooth, then cover and set to rise. When light add the sugar, salt, shortening, egg, currants and flour and mix to a soft dough. Knead until elastic, cover and set to rise. When doubled in bulk turn upside down on a board, roll into a sheet about half an inch thick and cut into rounds. Set these in a baking pan close together or a little distance apart, according as to whether a soft or crusty exterior is desired. When doubled in bulk bake about twenty-five minutes. Dilute the cornstarch with a little cold water, pour on the boiling water and let simmer ten minutes. When the buns are nearly baked, brush over the top with the starch and dredge thickly with sugar or sugar and cinnamon mixed and return to the oven. Repeat the application of paste and sugar if needed.