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Nellie Custis Lewis's Philadelphia Buns

Yield 2 dozen


  • 2/3 cup milk
  • 1/2 cup butter or margarine
  • 4 cups all-purpose flour, divided
  • 1/2 cup sugar
  • 2 packages dry yeast
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 eggs, beaten
  • 1 cup currants
  • 1 egg white, slightly beaten
  • 2 cups sifted powdered sugar
  • 1/4 cup milk

How to Make It

  1. Combine 2/3 cup milk and butter in a saucepan; heat to 130°. Set aside.

  2. Combine 2 cups flour, sugar, yeast, salt, and cinnamon in a large bowl; add milk mixture, and beat 5 minutes at medium speed of electric mixer. Add eggs, and stir well. Fold in currants and enough remaining flour to make a soft dough.

  3. Turn dough out onto a floured surface; knead 4 to 6 minutes or until smooth and elastic. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

  4. Punch dough down, and let rest 5 minutes. Turn out onto a floured surface, and roll to 1/2- inch thickness; cut with a 2- inch biscuit cutter. Place buns on lightly greased baking sheets. Cover and repeat rising procedure 1 hour or until doubled in bulk. Brush buns with egg white. Bake at 350° for 15 minutes or until lightly browned. Cool on wire racks. Combine powdered sugar and 1/4 cup milk; mix well. Drizzle over warm buns.

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