To make light wigs is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic light rich bun made from a sweet yeasted flour and milk dough with plenty of butter that is the forerunner of modern teacakes. The full recipe is presented here and I hope you enjoy this classic British version of: To make light wigs.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
To make light wigs.
TAKE a pound and a half of flour, and half a pint of milk made warm, mix theſe together, cover it up, and let it lie by the fire half an hour ; then take half a pound of ſugar, and half a pound of butter, then work theſe into a paſte and make it into wigs, with as little flour as poſſible. Let the oven be pretty quick, and they will riſe very much. Mind to mix a quarter of a pint of good ale yeaſt in milk.
Modern Redaction
Wigs (also known as whigs) are rich, sweet, yeasted buns containing plenty of butter and represent some of the earliest versions of what we would call 'teacakes' (though they contain no fruit). Often they were served dusted with plenty of powdered sugar and thus had the appearance of powdered wigs. Or at least, this is what the Georgians thought. Wigs have a much more ancient history. They go back to the middle ages in fact, when the baker would take fine wheaten bread dough, slap it as a round onto the work surface before slicing it across and across again to form four wedges, the 'whigs'. By the seventeenth century, where light breakfasts served with coffee or tea became the fashion these light buns served warm and buttered were ideal early morning fare.
Sift the flour into a bowl, add the yeast and stir to combine. Form a well in the centre then pour in the milk and mix together to form a dough. Knead well for about 15 minutes then place the dough back in the bowl. Cover with a damp cloth then set aside in a warm place for about 40 minutes, or until well risen.
Cream together the sugar and butter until pale and creamy. When the dough has risen knock it back then work in the sugar and butter mix. Tear off pieces of the resultant dough and shape into small buns. Arrange these on a floured baking tray (allow space to rise) then transfer to an oven pre-heated to 200°C and bake for about 25 minutes, or until well risen and golden brown on top.
