British/Irishbreakfast
Buns, Hot Cross
From Harper's cook book encyclopædia, 1902
Serves 4
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 40. The excerpt below is the record exactly as published.
Buns, Hot Cross room for increase in size, and be pro- vided with a close-fitting tin cover for the purpose of excluding the air and keeping in the moisture. When the five hours have expired, turn the sponge on to a lightly floured board or pie-tin, and knead for two min- utes. If the dough sticks, dredge on a little flour from time to time ; a table-spoonful in all will be enough. Divide the dough into sections, rolling each between the palms into little balls. Place in a greased pan, allowing only the outer edges of the balls to meet. The pan should be about an inch and a half in depth, with another of the same size to fit over closely for a cover while raising. Raise for three hours in same temperature as first directed. When ready for the oven the little balls will have expanded and risen until they form one rounded whole, with slight depressions show- ing the dividing -lines. Bake for fif- teen or twenty minutes in a quick oven and serve hot. Buns. — One and one-quarter lbs. flour and J4 lb. butter rubbed fine together, one wineglass of home-made yeast or one-half cake compressed yeast, one wineglass of brandy and rose-water mixed, four eggs beaten light, two table-spoonfuls of currants, one teaspoonful of spice, nutmeg, and cinnamon; add a pint of warm milk, and put to rise. When light, stir gently with ^4 lb. of finely pow- dered suga
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