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| Easter Buns ( Yeast Scones) |
18 cups of Flour
2 ½ cups of Brown Sugar
2 ½ cups of White Sugar
1 ½ lbs of butter
3 cups of Butter flavor Crisco
4 t of cinnamon
3 t of nutmeg
1 T of Salt
Cut shotening and butter into dry ingredients. Press into bowl forming a well.
Mix - 2 pkgs of yeast into ¼ cup of warm water
1 ½ cups of warm milk
8 eggs ( reserving three egg whites)
Pour liquid ingredients into well. Cover with some of the butter mixture to form a sponge. Let rise one hour.
Mix in 1 lb of Currents. Let rise two hours. Prepare glaze with reserved egg whites and one cup of Brown sugar.
Roll out to 1 ¼ inch thick. Cut into small circles. Bake at 325* F for 20 minutes.
Immediately glaze with egg white mixture.
Cool and store in airtight container.
More Recipes: Apple Puff Pancake | Cream Cheese Quiche | French Toast Surprise | Savory Breakfast Sausage Loaf
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Hamilton House Bed & Breakfast 328 West Main Street Whitewater, Wisconsin 53190 email: 
Jim and Kathleen Fleming, Innkeepers |
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