one hour in a warm place, then bake in a moderate oven for thirty-five
minutes.

Now for the trick. When the buns are baked, brush the pastry board
with shortening, then place

Two tablespoonfuls of brown sugar,
One tablespoonful of water

in a saucepan, mix thoroughly, and then bring to a boil. Now, just as
soon as the buns are baked, turn from the pan at once and brush
well with the prepared syrup, brushing the bottom with the syrup, as
brushing the candied part of the buns prevents it from hardening. Let
cool and then use.


ST. NAZAIRE BUNS

Prepare the dough as for cinnamon buns and when ready to turn on the
moulding board add

One cupful of finely shredded citron,
One-half cupful of brown sugar,
One cupful of seeded raisins.

Work well to distribute the fruit and then form into a long roll three
inches thick. Cut off pieces about one and one-half ounces and form
into buns. Let rest for fifteen minutes and then roll into round
buns and place in a well-greased baking pan and let rise for thirty
minutes. Make a hole in the centre of each bun with a small wooden