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Granny White
milk. Combine together and then add the egg. Mix together and
knead until you have a fairly soft but not sticky dough.
Form it into a ball and place it in a bowl covered by a plastic
bag or wrap. Set in a draft−free spot until doubled in bulk − about
1
1/2 hours. Knock down the dough to deflate it then divide it into
two portions. Grease two jelly roll or similar baking pans. Working
with one portion at a time, roll out on a floured board. Roll to
form a rectangle roughly 10 by 15 inches. Spread half the remaining
butter on the surface. Sprinkle on half the brown sugar then half
the raisins and half the candied peel, if you are using it. Then,
working from the narrow end, roll−up the rectangle of dough, as if
you were making a jelly−roll. Repeat with the other portion of
dough.
Cut each roll into 10 portions and arrange them 1/2 inch apart in
the jelly−roll pans. Cover with plastic or a damp towel and let
rise for 20 minutes or until the buns are just touching. Preheat
the oven to 425 degrees. Bake until golden brown − 15−18 minutes.
While the buns are baking make a glaze by boiling together the 1
tablespoon of the remaining sugar and 2 tablespoons of milk untilvery
foamy. Brush the buns with this glaze as soon as they come from
the oven and while the glaze is still very hot. Immediately sprinkle
with the remaining sugar.
110
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