Peppernuts (buns)

freshly baked peppernuts

Eva’s Grandma, Hague – my great-great Grandma
with modifications by Eva Neufeld

  • 2 c. sugar
  • 2 c. milk
  • 1 c. shortening
  • ½ tsp. pepper
  • ½ tsp. cinnamon
  • ½ tsp. nutmeg
  • sternernics to taste (Star Aniseed)
  • 1 pkg yeast + 1 tbsp. sugar, dissolved in ¾ c. warm water

Peppernuts (revised)

  • 3 c. milk
  • 2 c. sugar
  • 1 ½ c. shortening
  • ½ tsp. pepper
  • ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • 1 ½ yeast pkg., dissolved in ¾ c. warm water

“Fast rising and fluffy as above with these changes:

  • 1 ½ c. sugar
  • 3 c. PURE D’LITE (milk substitute that no longer exists)
  • 1 c. Tenderflake lard + ½ c. marg.
  • 1 beaten egg
  • 2 pkg yeast

Bake in a 370 oven for 15-20 mins.”

Notes – made these August 11 2010 in Vernon:
Scald milk. Used quick yeast. Wait till milk is cool enough that it won’t kill yeast! After milk is hot, put in sugar and shortening into milk. Made with Crisco.

single pfefferneusse

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One Comment to “Peppernuts (buns)”

  1. These are truly the best buns in the whole wide world. Thank you, Mom, for making them so many times for me!

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