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📝 Description
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🥘 Ingredients
To every 2 lbs. of flour allow 6 oz. of moist sugar, 1/2 gill of yeast, 1/2 pint of milk, 1/2 lb. of butter, warm milk.
👨🍳 Method
Put the flour into a basin, mix the sugar well with it, make a hole in the centre, and stir in the yeast and milk (which should be lukewarm), with enough of the flour to make it the thickness of cream. Cover the basin over with a cloth, and let the sponge rise in a warm place, which will be accomplished in about 1-1/2 hour. Melt the butter, but do not allow it to oil; stir it into the other ingredients, with enough warm milk to make the whole into a soft dough; then mould it into buns about the size of an egg; lay them in rows quite 3 inches apart; set them again in a warm place, until they have risen to double their size; then put them into a good brisk oven, and just before they are done, wash them over with a little milk. From 15 to 20 minutes will be required to bake them nicely. These buns may be varied by adding a few currants, candied peel, or caraway seeds to the other ingredients; and the above mixture answers for hot cross buns, by putting in a little ground allspice; and by pressing a tin mould in the form of a cross in the centre of the bun.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
This week, I took a journey back to the mid-19th century with Mrs. Beeton's Plain Buns. I found the method charmingly straightforward, with a focus on simplicity that I appreciate. The real surprise came when I melted the butter and stirred it into the dough—it created an incredibly soft and tender crumb that's often missing in modern quick breads. It's a testament to the power of traditional techniques. This recipe is perfect for the weeknight cook who wants to add a touch of nostalgia to their baking routine. The process is simple enough to fit into a busy evening, and the results are delightfully comforting. I especially enjoyed the suggestion to add currants or candied peel for variety—I plan to experiment with those additions next time. The buns were best enjoyed warm from the oven, slathered in butter, a true delight.
