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Chester Buns


Small, soft, yeast-raised round buns made with butter, condensed milk and egg, glazed with weak sugar syrup and baked. Known at least since 'Cassell's dictionary of cookery', 1883.

Original Receipt from 'Cassell's Dictionary of Cookery' (Cassell 1883)

Chester Buns. - Eight ounces of butter into one pound of fine flour, add a pinch of salt and one table-spoonful of sugar. Stir into these an egg, a table-spoonful of yeast, and a breakfast-cupful of lukewarm milk. Knead well, and put the bowl which contains the dough before the fire to rise, covering it with a cloth. When it has sufficiently risen, divide it into six or eight parts, shape into rounds, place them on a buttered tin, and let them rise five minutes more, then bake in a quick oven. Time to bake, about twenty minutes. Probable cost, for this quantity, 6d. Sufficient for six or eight buns.

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