Mrs. Wilsons Cook Book | Page 8

of flour and work to a smooth dough. Place in a well-greased bowl, turning the dough around in the bowl so that it will be thoroughly coated with shortening. Cover and let rise three and one-half hours. Now pull the sides of the dough into the centre and punch down, turning the dough over. Let rise again for one hour, then turn on a moulding board and divide the dough in half. Knead each piece into a ball. Cover and let rise or spring for ten minutes. Now roll out one-quarter inch thick, using a rolling pin. Brush with melted shortening and sprinkle well with brown sugar, using about one cupful. Now dust with two teaspoonfuls of cinnamon and spread over the prepared dough one and one-half cupfuls of currants or small seedless raisins. Begin at the edge and roll like a jelly-roll. Cut in pieces one and one-half inches thick and then place in prepared pans and let rise for one hour. Then bake in a moderate oven for forty minutes.
To prepare the pan for the cinnamon buns:
Grease the pan very thickly with shortening and then spread one cupful brown sugar and one-half cupful of currants or small seedless raisins evenly over the bottom of the pan. Place buns in pan and let rise for one hour in a warm place, then bake in a moderate oven for thirty-five minutes.
Now for the trick. When the buns are baked, brush the pastry board with shortening, then place
Two tablespoonfuls of brown sugar,?One tablespoonful of water
in a saucepan, mix thoroughly, and then bring to a boil. Now, just as soon as the buns are baked, turn from the pan at once and brush well with the prepared syrup, brushing the bottom with the syrup, as brushing the candied part of the buns prevents it from hardening. Let cool and then use.
ST. NAZAIRE BUNS
Prepare the dough as for cinnamon buns and when ready to turn on the moulding board add
One cupful of finely shredded citron,?One-half cupful of brown sugar,?One cupful of seeded raisins.
Work well to distribute the fruit and then form into a long roll three inches thick. Cut off pieces about one and one-half ounces and form into buns. Let rest for fifteen minutes and then roll into round buns and place in a well-greased baking pan and let rise for thirty minutes. Make a hole in the centre of each bun with a small wooden stick and wash the buns with egg and milk. Bake in a moderate oven for twenty minutes. Cool, and then fill the centre with jelly, and ice with water icing.
PINWHEELS
Prepare the dough and roll as for cinnamon buns; cut in slices one-half inch thick; place inch apart in well-greased baking sheet, let rise twenty-five minutes, brush with egg wash; sprinkle with finely chopped peanuts and bake in moderate oven twenty minutes.
CINNAMON CAKE
You can use part of the dough for cinnamon cake. Cut the dough into pieces and then roll out three-fourths of an inch thick. Place in pans, stretching and rolling the dough to fit pan. Brush with shortening and then cover with crumbs, made as follows:
Six tablespoonfuls of flour,?Four tablespoonfuls of brown sugar,?Two tablespoonfuls of shortening,?Two teaspoonfuls of cinnamon.
Rub the mixture until crumbly and then spread as directed. Let rise thirty-five minutes, bake in hot oven fifteen minutes.
COCOANUT ICING
One-half cupful of confectioner's sugar,?One-half cupful of cocoanut,?Sufficient hot water to moisten.
Spread on the buns with a spatula.
COCOANUT BUNS
Prepare the dough just the same as for cinnamon buns and when ready to turn on a moulding board add
One cupful of cocoanut,?Three tablespoonfuls of shortening.
Knead to mix and then work the dough into a long roll about three inches thick and then break into pieces the size of a large egg. Now mould until round and then let rise on the board for ten minutes. Mould again, shaping oblong. Place on a well-greased pan and brush the buns with melted shortening. Let rise for thirty minutes and then bake in a hot oven and ice with cocoanut icing.
ALMOND COFFEE CAKES
Prepare the dough as given in the recipe, using the balance left for either cinnamon or cocoanut buns. When ready to turn on a moulding board cut the dough in half and roll each piece out one-quarter of an inch thick. Spread with shortening and then lightly with brown sugar and with one-half cupful of finely shredded almonds or peanuts. Roll like a jelly roll. Press flat with a rolling pin until just one inch thick. Cut in pieces six inches long and then place in a well-greased baking pan and let rise thirty-five minutes. When ready to bake, cut a gash three inches long on each cake. Wash with egg and milk and strew with finely shredded almonds. Bake in a moderate oven for twenty-five minutes. Ice with