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(German) - (Pennsylvania Germans)

Early in the morning mix a sponge or batter consisting of 1/2 cup of
potato water (water drained from boiled potatoes) and 1/2 cup of
lukewarm, scalded milk, one Fleischman's compressed yeast cake,
dissolved in the 1/2 cup of lukewarm potato water, 1 teaspoonful
sugar, pinch of salt and about 1-1/2 cupfuls of warmed flour. Stand
this sponge in a warm place, closely covered, about 3/4 of an hour, to
raise. At the end of that time add to the light, well-risen sponge,
the following: 3 tablespoonfuls of a mixture of lard and butter, and
1/3 cup of soft A sugar, creamed together. Add one large egg. Beat
well. Lastly, add about 2 cupfuls of flour. Mix all together
thoroughly, and let raise again about 1-1/2 hours. Divide the
well-risen sponge into four portions. Roll each piece with rolling-pin
into lengthwise pieces about 1/2 inch thick and spread with one
tablespoonful of melted butter, scant 2 tablespoonfuls of brown sugar,
dust over this a small quantity of cinnamon, and 1 tablespoonful of
dried currants. Shape into a long, narrow roll with the hands, on a
well-floured bake-board. Cut each roll into five pieces. Pinch one end
of each piece together and place each bun, cut side down, a short
distance apart, in an iron pan which has been well greased, having
brushed a little melted butter and a sprinkling of sugar over pan.
Allow these to rise in a warm place as before, about 1-1/2 hours,
until quite light, as having the extra sugar, butter and currants
added retards their rising as quickly as would plain biscuits.
Bake 20 to 25 minutes in a moderate oven.
From this quantity of material was made 20 cinnamon buns.

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