[Sca-cooks] Meat and not potatoes feast

[Decker, Terry D.]

Describing "milk buns" as brioche has another problem, very often brioche
has no milk in it.

I've been busy and haven't gotten around to checking Elizabeth David, but I
think what we may be talking about are baps, which are a yeast roll made
with lard (or other fat) and milk.

Bear

>  I have no direct experience with milk buns, but do they
> contain the eggs
>  and butter (in addition to the milk) without which there is
> no brioche? >>
> Exactly. But there is more milk and less eggs and butter in a
> milk bun. It
> also ends to be beaten to a lighter mixture, and sometimes
> pan formed. Like a
> muffin mold.