Sugar Top Buns

New Zealand Listener, Volume 5, Issue 115, 5 September 1941, Page 46

Sugar Top Buns

Dear Aunt Daisy, Here is the recipe for Sugar Top Buns for which one of our Daisy Chain Links asked, 1 Ib. of flour; 1 teaspoon soda; and 2 teaspoons cream of tartar (or 2 teaspoons of baking powder); 2 tablespoons of sugar; a little salt; 4 oz, of butter; 1 egg; and about 4% cup of milk. Sift the dry ingredients, mix in sugar, then rub in the butter. Beat egg and add milk with a little essence of lemon, or vanilla, Mix to a soft dough. Sprinkle flour over it, and take pieces off about the size of an egg and roll into balls, Brush top with milk and dip in sugar, Place on a cold greased tray, and bake in a quick oven for 15 minutes or more. Don’t put too close together, as they rise well. I made one lot with wholemeal, but they are nicer with all flour. They are the best buns I have tasted, and I make a batch nearly every week. This quantity makes close on two dozen, I learned to make these over 30 years ago at the Cooking Class at the Patea High School. I thought it great when I heard you ask for this recipe, as I had intended sending it to you.

Jessie

(Castleclift).

Here is a different recipe for Sugar Top Buns; sent by Links at Hataitai, Woodend, Fordell, Brooklyn, and New Plymouth. Boil together 4% cup sugar; % cup butter; and about 1 cup of water. Set aside to cool. Sift into a basin two cups of flour with two teaspoons of baking powder, and add ¥/2 cup of sultanas, Mix all to-a soft dough with the liquid. Lastly add one well-beaten egg with a few drops of essence of lemon. Put dessertspoonfuls on a greased oven-tray, sprinkle the tops with sugar, and bake about fifteen minutes. They should rise and crack on top, and are beautifully light. The secret is to have the dough very soft,