Take three cups of milk, one cup of yeast, or one cake of compressed yeast dissolved in a cup of tepid water, and flour enough to make a thick batter; set this as a sponge over night
2
In the morning add half a cup of melted butter, one cup of sugar, half a nutmeg grated, one salt-spoonful of salt, half a teaspoonful of soda, and flour enough to roll out like biscuit
3
Knead well and set to rise for five hours
4
Roll the dough half an inch thick; cut in round cakes and lay in rows in a buttered baking-pan, and let the cakes stand half an hour, or until light
5
Having first made a deep cross on each with a knife, put them in the oven
6
Bake a light brown and brush over with white of egg beaten stiff with powdered sugar
Chef Cecil's Modern Tips Below
Chef Cecil's Modern Tips
Modern guidance to help you succeed with this vintage recipe
The overnight sponge method allows yeast to ferment slowly, developing complex flavors and breaking down flour proteins for a tender crumb. The combination of melted butter (rather than cold) and the extended five-hour second rise creates an exceptionally soft, enriched dough with optimal gluten development. The egg white glaze caramelizes during baking, creating a glossy, slightly crisp exterior that contrasts beautifully with the pillowy interior.
Make Ahead
The sponge must be prepared 8-12 hours ahead. After shaping, the unbaked buns can be refrigerated overnight on the baking pan, covered tightly with plastic wrap. In the morning, let them come to room temperature and complete their final rise (about 1-2 hours) before baking. The baked buns freeze well for up to 2 months; thaw at room temperature and refresh in a 300°F oven for 5-7 minutes.
Storage
Store baked buns in an airtight container at room temperature for up to 3 days. The egg white glaze will soften slightly during storage. For best texture, warm buns in a 300°F oven for 5 minutes before serving. Do not refrigerate, as this will accelerate staling.
AI-generated tips from Chef Cecil's culinary database
Make Ahead
The sponge must be prepared 8-12 hours ahead. After shaping, the unbaked buns can be refrigerated overnight on the baking pan, covered tightly with plastic wrap. In the morning, let them come to room temperature and complete their final rise (about 1-2 hours) before baking. The baked buns freeze well for up to 2 months; thaw at room temperature and refresh in a 300°F oven for 5-7 minutes.
Storage
Store baked buns in an airtight container at room temperature for up to 3 days. The egg white glaze will soften slightly during storage. For best texture, warm buns in a 300°F oven for 5 minutes before serving. Do not refrigerate, as this will accelerate staling.
