Buns, Hot Cross

Ingredients

• a cup and a half of milk
• half a yeast cake
• half a cup of warm water
• two large spoonfuls of butter
• half a cup of sugar
• a salt-spoonful of salt
• as much cinnamon or grated nutmeg
• more flour until the dough can be handled

Method

1. 1

   Make a sponge with milk, yeast, and flour.

2. 2

   Set in a warm place overnight.

3. 3

   In the morning, add melted butter, sugar, salt, and spices.

4. 4

   Knead well, let rise for five hours, roll out, cut into rounds, let rise again, cut a cross on each, and bake until light brown.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 41. The excerpt below is the record exactly as published.

Buns, Hot Cross. — Make a sponge of a cup and a half of milk, half a yeast cake dissolved in half a cup of warm water, and flour enough to make a thick batter. Set in a warm place overnight. In the morning add two large spoonfuls of butter, melted ; half a cup of sugar, a salt- spoonful of salt, and as much cinna- mon or grated nutmeg. Work in more flour until the dough can be handled

Cook this with the app: pantry check, scaling, and the assistant.