Easter Buns (Hot Cross)

Ingredients

• The dough for these is made the same as in Buns No. I, except that half a cupful of sugar is used
• half a cupful of sugar

Method

1. 1

   Roll the dough half an inch thick, cut it into round cakes, and lay them in rows two inches apart in a buttered baking-pan.

2. 2

   When they have risen to more than double their original size, make a cross upon each with a sharp knife, and put them at once in the oven.

3. 3

   Bake twenty minutes, having the oven very hot; and glaze as above directed.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 156. The excerpt below is the record exactly as published.

ASTER BUNS. ("HOT CROSS.") The dough for these is made the same as in Buns No. I, except that half a cupful of sugar is used

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