Raisin Buns

1 cup sugar

⅓ cup Crisco

2 eggs

1 cup scalded milk

2 oz yeast cake

½cup water

1 ¼ cup raisins

6 cups flour

1 tsp salt

1 tsp cinnamon

Combine dry ingredients -

Scald milk & set aside -

dissolve yeast in warm water -

cream sugar & crisco until fluffy

- add eggs one at a time and beat until light

- add yeast and warm water - raisins -

add combined dry mixture with scalded milk - mix them -

knead until dough is not sticky -

cover and rise in warm oven til double in bulk -

punch down and rise a second time -

form buns or loaves and place in greased tins -

allow to rise until double in bulk.

Bake at 350* oven until brown, about 25 to 30 min

CONVERSION MEASUREMENTS FOR USING DIFFERENT YEASTS IN RECIPES:

Multiply the amount of instant yeast by 3 for the equivalent amount of fresh yeast.

Multiply the amount of active dry yeast by 2.5 for the equivalent amount of fresh yeast.

Multiply the amount of instant yeast by 1.25 for the equivalent amount of active dry yeast.

Page footer