Black Bun from New York Times Menu Cookbook by Craig Claiborne
Preheat oven to slow (300°F.). Prepare the pastry by rubbing the butter into the flour, salt and baking powder. Add enough water just to make a stiff dough. Res
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 3 cups sifted all-purpose flour
- ¼ teaspoon salt
- ½ cup butter
- ¼ cup brandy or milk
- 1 tablespoon cold water
- 1¼ pounds (4 cups) dried currants
- ½ teaspoon baking powder
- 1 cup almonds, blanched chopped
- 12 ounces (2 cups) seedless raisins
- ⅔ cup light brown sugar
- 1 cup chopped mixed candied fruits
- 1½ teaspoons ground cinnamon
- 2 cups sifted all-purpose flour
- ¾ teaspoon ground allspice
- ½ teaspoon ground ginger
- 1½ teaspoons baking soda
- ½ teaspoon freshly ground black pepper
- 1½ teaspoons cream of tartar
- 4 eggs, lightly beaten
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