Why is the dough divided in two?

The "1st dough" is a simple pre-dough that rises on its own before the rich butter-and-fruit dough ("2nd dough") is worked in. The two-part method gives the buns a good rise despite the amount of fat and fruit.

What were the buns brushed with?

Erken brushes with egg white, or with milk mixed with sugar, for a glossy surface.

Buns (fruit buns)

Buns (fruit buns) from Erken & Steen (1900): a two-part dough. A pre-dough of 250 g flour, yeast and milk rises 1 hour. A rich dough of 650 g flour, 120 g butter, candied peel, raisins, sugar and 2 eggs is worked in, rises 1½ hours, is shaped into buns, brushed, and baked about ½ hour. English-inspired fruit bun.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 275 (falt i det fri)

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About the dish

«Buns» er engelskinspirerte fruktboller med sukat og rosiner fra kapitlet «Om brødbagning» (1900). Oppskriften er todelt: en fordeig («1ste deig») heves før den rike smør- og fruktdeigen («2den deig») arbeides inn – en tidlig norsk variant av britiske buns. Ingen prisliste i originalen.

How to make it

1
Make 1st dough (pre-dough)
Sift 250 g flour into a clean, dry bowl. Stir the yeast and 1 tsp sugar into a thin batter, add the slightly lukewarm milk, stir in the flour and mix well together with your hands. Let rise 1 hour.
2
Rub butter into flour
For the 2nd dough: mix 650 g flour and the butter together until crumbly. Add the finely chopped candied peel, the sugar and the cleaned raisins.
3
Combine the doughs
Stir the 2nd dough into the 1st dough using the 2 eggs, and work everything well together.
4
Rise
Let the combined dough rise 1½ hours.
5
Shape the buns
Knead the dough lightly and shape round buns. Place them on a greased sheet and brush with egg white, or milk mixed with sugar.
6
Bake
Bake at a good heat (approx. 200 °C (390 °F)) for about ½ hour (30 min).

Changes from the original

theske → ts, dcl → dl, «sukat» beholdt. Todelt deig gjengitt trinnvis. Gjærmengde (30 g fersk) beholdt med tørrgjær-ekvivalent. Steketemperatur ca. 200 °C (390 °F) lagt til. Fremgangsmåten er hentet over sideskift fra s. 275 til s. 276. cost_1900 = null (ingen priser).

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Frequently asked questions

Why is the dough divided in two?: The "1st dough" is a simple pre-dough that rises on its own before the rich butter-and-fruit dough ("2nd dough") is worked in. The two-part method gives the buns a good rise despite the amount of fat and fruit.
What were the buns brushed with?: Erken brushes with egg white, or with milk mixed with sugar, for a glossy surface.

Equipment for this dish

Stand mixer →Erken kneaded and whisked by hand for ages – a stand mixer does the work for you.Engrospris.no

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