|1||Cake dry yeast|
|OR 1 cake compressed yeast|
|1 cup||Butter or butter substitute|
|1 cup||Milk, scalded and cooled|
|3||Eggs, well beaten|
|2 cups||Milk, scalded and cooled|
Make a sponge of the yeast, 1 tsp sugar, 1 cup milk, and 2 cups flour. Beat until smooth. Set in a warm place and allow to rise overnight or until light and bubbly. Cream 1 cup sugar and butter together. Add eggs, salt, and milk. Add the sponge and beat well. Add flour, a little at a time, until a dough as soft as can be kneaded is formed. Knead until smooth. Cover with a damp cloth. Set in a warm place to rise. When double in bulk turn onto lightly floured board.
Shape into buns. Place on well-oiled baking sheet. Cover and let rise until treble in bulk. With a knife handle, make a hole in the center of each bun. Fill with prune preserves or any sweetened fruit desired. Bake immediately in hot oven (450ø F) 15-20 minutes. When baked sprinkle with powdered sugar. 36 servings. Mrs. George Rada, Verona, MT.
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