Hot Cross Buns

Ingredients

• 1 cup scalded milk
• 0.5 teaspoon salt
• 0.75 cup sugar
• 1 teaspoon cinnamon
• 1 yeast cake
• 1 egg
• 0.75 cup currants stoned and cut fine
• 0.75 cup raisins stoned and cut fine
• 2 tablespoons butter
• 3 cups flour

Method

1. 1

   Combine ingredients, let rise, shape into buns, and bake.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 9. The excerpt below is the record exactly as published.

. 1 teaspoon salt. % cup molasses. 1 yeast cake. 2 cups white flour. 34 cup lukewarm water Balance of flour entire wheat. to dissolve yeast in. Entire wheat bread can be made in a thick drop batter, or enough flour added to knead and shape into loaves, just as you like. We raise the same as white bread by letting it double its bulk in the mixing-bowl, then shaping into loaves and placing in greased pans, filling them half full. Cover, let rise again to double its bulk, and bake in hot oven. Parker House Rolls. 2 cups scalded milk. 1 whole &gg well beaten. 2 tablespoons sugar. 1 teaspoon salt. 2 tablespoons butter. 1 yeast cake. Flour. M *^^P 1 tike warm water. Add butter, sugar and salt to milk. When cool enough the yeast cake is dissolved in the half cup luke- 18 SCIENTIFIC COOKING. warm water, then enough flour to make drop batter. Beat thoroughly and turn onto a well-floured board while it is quite soft, and knead thoroughly, adding what flour is necessary to be able to handle it. (It wants to be very soft.) Let it lighten in well-buttered bowl with the dough buttered well on top so it will not crust until double its bulk, then turn onto well-floured board and shape into small balls the size of a walnut, and press in the center of ball butter and fold over two-thirds. Press firmly together. Place in shallow pan, allowing plenty of space between for the lightening of rolls. They do not want to touch in baking. Butter well on top, let them get very light, and bake then in hot oven from twelve to fifteen minutes. The rising does not want to be hastened too much or they will lose their shape. This mixture will make any kind of rolls you de- sire, the name depending on the shape you mold them into before the last lightening. Bread Sticks. 1 cup scalded milk. Whites of 2 eggs. y^ cup butter. 1 yeast cake. 1 tablespoon sugar. % teaspoon salt. 4 cups flour. Knead, let rise, shape and let rise again. Put into hot oven, and reduce the heat that the sticks may be dry and crisp. Graham Bread. ^Yz cups scalded milk. 2 yeast cakes in yi cup molasses i^ cup warm water. (Orleans is best). 3 cups white flour. 1 teaspoon salt (full). 3 cups Graham flour Prepare and bake same as entire wheat. Sift the Graham flour and discard bran that remains in the sieve, or return to the flour and use it if desired. BREAD AND BREAD-MAKING. 19 Boston Brown Bread. 1 cup rye meal. 1 teaspoon salt. 1 cup granulated corn meal. % teaspoon soda. 1 cup Graham flour. % cup molasses. 2 cups sour milk or 1% cups sweet milk. 1 egg. Mix all the dry ingredients, and stir well. Add molasses and milk, stir and beat well. Turn into well- buttered mould, and steam from three and a. half to four hours. You can use one pound baking-powder tins to steam this in if you wish, to use it for sandwiches. In steaming, you want to place your mould in the kettle of boiling water on a trivet and allow the water to come half way up the mould. Cover closely and see the water is renewed when it boils away. Rye Bread. 1 cup scalded milk. 1 teaspoon salt. 1 cup boiling water. 1 yeast cake in J^ cup 2 tablespoons lard or butter. lukewarm water. }i cup brown sugar. 3 cups white flour. Enough rye meal to make the dough stiff enough to knead. Knead thoroughly, let rise, shape in loaves, rise again, and bake Sweet Rusks. 2 cups scalded milk. 1 whole Qgg. % cup butter. Yolks of 2 eggs. % cup sugar. 2 yeast cakes in yi cup water. Enough flour to make soft dough. Raise twice, shape in little round rolls after the first raising, and place in shallow buttered pans, some distance apart, and let them get very light before you put them to bake. When nearly done, brush with white of Q^g with tablespoon of 'water added to it. Sprinkle with powdered sugar and cool on wire bread-rest. 20 SCIENTIFIC COOKING. German Coffee Bread. 1 cup scalded milk. 1 egg. }£ cup butter. 1 yeast cake (dissolved). y^ cup sugar. }4 cup raisins stoned and cut into pieces. Flour enough to make a stiff batter, and add the raisins. Cover and let rise; spread on well-buttered pan; let rise again Before baking brush with egg, and cover with three level tablespoons butter, two tablespoons sugar one teaspoon cinnamon. Bake in oven not too hot. When done, sprinkle with powdered sugar. Swedish Bread. 2 cups scalded milk. }4 cup sugar. 1 yeast cake. 1 egg well beaten. 1^ cup melted ^butter. 3^ cup almonds }4 teaspoon salt. blanched and chopped. Enough flour to make a soft dough. To the scalded milk add the butter, sugar and salt, and enough flour to make a drop batter. When cool, add the yeast cake that has been dissolved in one-fourth cup lukewarm water. Cover and let rise; when light, add enough more flour that you can knead, being care- ful not to get the dough too stiff. Toss on a floured board, and knead until well covered with blisters, then let it rise the second time. Turn on an unfloured board, and roll very thin. Spread with melted butter, and sprinkle with sugar and the blanched and chopped al- monds, or cinnamon, if preferred. Then, with a thin knife, loosen from the board and roll up same as jelly roll; cut piece from each end and form ring, place on a buttered sheet, and with scissors cut into pieces half- inch thick, letting them lie close together; lighten again and bake in moderate oven. Just before putting in the oven you can brush with one egg diluted with one table- spoon of cold water. BREAD AND BREAD-MAKING. 21 Hot Cross Buns. 1 cup scalded milk. % teaspoon salt. 3^ cup sugar. 1 teaspoon cinnamon. 1 yeast cake dissolved 1 Qgg. in lukewarm water. 3^ cup each currants and 2 tablespoons butter. raisins stoned and cut fine. 3 cups flour

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