Hot Cross Bunns

Ingredients

• 1 cup milk, scalded
• 1 tablespoonful sugar
• 1 egg beaten
• 2 cups flour
• 0.25 cup of butter
• 0.5 cup of currants
• 1 saltspoonful of cinnamon

Method

1. 1

   Make a sponge overnight.

2. 2

   In the morning, add flour to make a stiff dough.

3. 3

   Knead and let rise till light.

4. 4

   Shape into small cakes, glaze, and bake in a moderate oven.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 50. The excerpt below is the record exactly as published.

saltspoonful of cinnamon or nutmeg. Let it rise in the bowl till light. Shape into small round cakes, put them close together, and when well risen bake in a moderate oven. Glaze them with sugar and milk, or with white of egg beaten stiff with sugar. Make a deep cut like a cross just before they are put into the oven, and you have Hot Gross Bunns. Many prefer a bit of citron put into the middle of each bunn. These are better when freshly baked. It is therefore well to make only a small quantity. They ma}' be made from risen milk-bread dough in the same manner as Rusk, No. 2, by using the spices and the fruit and a smaller quantitj' of sugar. This receipt for bunns makes excellent raised doughnuts by omitting the currants and rolling half an inch thick and cutting with a doughnut cutter. Bunns. Make a sponge over night with 1 cup milk, scalded. 1 1 tablespoonful sugar and 1 egg beaten together. 2 1 saltspoonful salt, cup yeast. 2 cups flour

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