RAISIN OR CURRANT BUNS
These delightful raisin or currant buns offer a comforting taste of history, perfect for a holiday treat or a cozy breakfast. The recipe combines mashed potatoes with a sweet dough, creating a tender and flavorful bread. Enjoy these buns warm with butter for a truly satisfying experience.
Ingredients
- 2 large Large potatoes
- 2/3 package Active dry yeast (Originally 'two-thirds cake of yeast'. Substituted with active dry yeast for modern convenience.)
- 1 cup Granulated sugar
- 1/4 cup Butter (Originally 'large lump of butter'. Quantity estimated.)
- 1 teaspoon Salt
- 3 cups All-purpose flour (Quantity estimated (not specified in original recipe))
- 1 cup Currants or raisins
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Instructions
- 1Boil the potatoes until tender. Strain the water into a pitcher. In a small bowl, dissolve the yeast in 1/4 cup of the potato water.
- 2In a large bowl, mash the cooked potatoes. Add the sugar, butter, and salt to the mashed potatoes. The heat of the potatoes will melt the sugar and butter. Mix well. Add the remaining potato water and the yeast mixture. Stir in 1 cup of flour and mix until combined.
- 3Cover the dough and set it in a warm place overnight (about 8-12 hours) to rise.
- 4In the morning, add more flour (about 2 cups), mixing quickly. As you turn the dough, add the currants or raisins to prevent them from settling at the bottom.
- 5Preheat oven to 375°F (190°C). Place the dough in greased baking pans and bake for 25-30 minutes, or until golden brown.
- 6Serve warm with butter, or enjoy cold.
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