1 cake dry yeast or 1 caike compressed yeast
1 tsp sugar
1 cp sugar
1 cpbutter or butter substitute
6 cps flour
2 cps flour
1 cp milk, scalded and cooled
3 eggs, well beaten
2 tsp salt
2 cps milk, scalded and cooled
1 - Make a sponge of the yeast, 1 tsp sugar, 1 cp milk, and 2 cps flour.
2 - Beat until smooth.
3 - Set in a warm place and allow to rise overnight or until light and bubbly.
4 - Cream 1 cp sugar and butter or butter substitute together.
5 - Add eggs, salt and milk.
6 - Add the sponge and beat well.
7 - Add flour, a little at a time, until dough as soft as can be kneaded is formed.
8 - Knead until smooth.
9 - Cover with a damp cloth.
10 - Set in a warm place to rise.
11 - When double in bulk turn onto a lightly floured board.
12 - Shape into buns.
13 - Place on well oiled baking sheet.
14 - Cover and let rise until treble in bulk.
15 - With a knife handle, make a hole in the center of each bun.
16 - Fill with prune preserves or any sweetened fruit desired.
17 - Bake immediately in hot oven (450 degrees F.) 15-20 minutes.
18 - When baked sprinkle with powdered sugar.