Eastern Buns — Hot Cross

Ingredients

• Three cups of sweet milk
• one cup of yeast
• flour to make a thick batter
• one cup of sugar
• one-half cup of melted butter
• one-half nutmeg
• one saltspoonful of salt

Method

1. 1

   Set sponge overnight.

2. 2

   In the morning, add sugar, melted butter, nutmeg, salt, and enough flour to roll out like biscuits.

3. 3

   Knead well, let rise for 5 hours, roll 1/2 inch thick, cut into round cakes, lay in a buttered pan, make a cross on each, bake to light brown, and brush with egg white mixed with sugar.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 67. The excerpt below is the record exactly as published.

EASTERN BUNS — Hot Cross. Three cups of sweet milk, one cup of yeast, flour to make a thick batter. Set this sponge over night. In the morning, add one cup of sugar, one-half cup of melted butter, one-half nutmeg, one saltspoonful of salt

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