Italian Buns
From Sea cookery (1911).
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A historical recipe
Sea cookery, by Richard Bond (1911).
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Method
Chef Wood
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- These are made from the same dough as Sally Lunns, but with the addition of almond paste and water icing.
- To make them, have ready the dough divided into 2 ozs.
- pieces, mould them up like an ordinary bun, and place them well apart on a warm greased baking sheet to rise.
- When about half risen, make a hollow in the centre of each by pressing it down with the thumb.
- Put a small piece of almond paste, which has previously been coloured pink with a little cochineal, in each hollow centre, allow them to fully rise, and bake in a hot oven (425° F.) about fifteen minutes.
- Allow to cool, and then run a little water icing around the top of each before serving.
Plating
Cookware for this recipe
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Baking tray