Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Salt | 1 tsp (6g) | 0 |
| Nuts | not in our table | 0 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup oil
- 2/3 cup of sugar 1/2 -1 teaspn
- 1 cup coarse chopped nuts to dough after first rising
- 1 cup of currants in place of nuts in above
- 1 cake yeast 1/3 - 1/2 cup oil
- 2 tablespns
- 1 teaspn
- half risen turn on to board without stirring
- 4 teaspns
- 1/2 teaspn
- three sides of each toward the center to form a triangle
- four sides may be drawn over
- salt
Directions
1 pt. milk ⅔-1 cake yeast ⅓-½ cup oil or melted butter 2 tablespns. to ⅔ cup of sugar ½-1 teaspn. salt white flour
Add sugar, oil, salt and yeast to warm milk, with flour for soft dough; knead, let rise, turn down and when half risen turn on to board without stirring, roll out and cut with biscuit cutter, place on pans with spaces between, let rise, bake. When buns are done, the tops may be wet with molasses and milk, sugar and milk, or spread with beaten white of egg, dusted with sugar and set in the oven to dry.
_Nut Buns_--Add 1 cup coarse chopped nuts to dough after first rising.
_Currant Buns_--1 cup of currants in place of nuts in above, with or without 3 or 4 teaspns. ground coriander seed or ½ teaspn. ground anise seed.
Raisins cut in quarters may be substituted for currants, with any desired flavor, and nuts and raisins may be used for Fruit and Nut Buns, and dried blueberries for Blueberry Buns.
Mix universal crust stiff at first; after rising twice, roll ⅓-½ in. thick, cut out with large round cutter, wash with mixture of beaten yolks, milk and sugar flavored with lemon (grated rind may be used) and dust the center with sugar, then draw over three sides of each toward the center to form a triangle, but far enough apart to leave an opening in the center to show the washed part. Brush with milk. When light bake in quick oven. Four sides may be drawn over, making a square instead of a triangle. When baked, a little jelly may be dropped in the center for Jelly Beadles; cream puff filling for Cream Beadles, or thick prune marmalade for Prune Beadles.