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Sugar - 10 ml
Warm water - 150 ml
Granular yeast - 20 ml
Milk - 400 ml
Lemon - 1 (rind)
Sugar - 200 ml
Shortening - 175 ml
Salt - 5 gms
Eggs - 2
Flour - 2 kg


  • Stir sugar into warm water: sprinkle with yeast and let stand 10 minutes without stirring.
  • Scald lemon rind with milk; strain; cool to lukewarm.
  • Beat together sugar, shortening, salt and eggs and add milk; stir in yeast mixture.
  • Stir in 1/4 of the flour; knead in remaining flour, until dough is elastic.
  • Rotate dough in a large greased bowl to grease top; cover and let rise in a warm place until doubled in bulk; about 45-60 min.
  • Punch down and divide dough into 3; shape each portion into a ball and let rest 10 min.
  • Shape into buns or follow directions for the variations which follow. Let panned dough rise until doubled in bulk before baking.
  • Bake 15-20 min at 200C.

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