Hot Cross Buns

Ingredients

• Jib. of flour
• Jib. of butter
• Jib. of sugar
• Joz. of ground cinnamon
• the same of mace
• 2oz. German yeast
• rather more than a pint of tepid milk
• two whole raw eggs
• 4oz. well washed and dried currants

Method

1. 1

   Rub butter into flour, work in sugar and spices, mix yeast with warm milk and eggs, add to flour and knead to a light dough.

2. 2

   Let rise for 2 hours, shape into buns, mark with a knife, let rise again, brush with milk, and bake for 15-20 minutes.

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 79. The excerpt below is the record exactly as published.

ib. of flour, Jib. of coarse brown sugar, 4oz. butter, a dessertspoonful of all- spice, two dessertspoonfuls of ground ginger, the grated rind of half and the strained juice of one lemon, and Jib. of treacle. Beat this all well together, spread the paste thinly on buttered baking sheets, and bake in a rather slow oven till well coloured. When baked cut it in rounds or squares, roll each round your Anger, or the handle of a wooden spoon, as you lift it from the tin, and store in airtight tins. Buns. — Bath Buns. — Rub lib. fine sieved flour with Jib. of butter, then add to this loz. of German yeast dissolved in a gill of warm milk, and four large, or five small, eggs, and work the whole up together to a smooth, light dough. Let this rise in a warm place for one and a half hours, then work into this 5oz. caster sugar and either loz. carraway seeds or a little finely shred citron peel, a little essence of lemon, and half a nutmeg grated. Flour a baking tin, drop the mixture on to this in spoonfuls (this should make from twelve to fourteen buns), let them rise for a few minutes, then brush them over with beaten egg, strew them with roughly crushed loaf sugar, and bake for twenty to twenty-five minutes in a rather sharp oven. — - Chelsea. — Dissolve 2oz. sugar and Joz. yeast in a pint of warm milk (90°), then add three eggs and about 4oz. of flour to make a sponge, and leave it in a warm place for twro hours. When it settles it is ready. Now rub 6oz. of butter into lflb. fine flour, make it into a light dough with the sponge, adding in the sugar with a few drops of saffron and any flavouring to taste. Let this stand again to rise, then roll it out lightly with the rolling pin, and roll into it about fib. of puff paste. When blended, cut into squares, fold the corners into the centre, set it on buttered baking sheets, brush over with caster sugar (one or two spoonfuls BISCUITS AND SMALL CAKES. 125 dissolved in just enough boiling milk to melt it). Set the buns in a warm place for twenty-five to thirty minutes to rise, and bake twenty minutes in a moderate oven. Buns, Cocoanut. — Beat to a cream 11b. of white sugar and 3oz. of butter, add one gill of milk and one egg by degrees, then fib. of flour, into which has been sifted one tea- spoonful of baking powder; add jib. of cocoanut, mix well, shape into buns, and bake for fifteen or twenty miuutes. Cream. — Put lib. of flour in a basin, make a hollow in it with your knuckles, pour a teaspoonful of yeast, dissolved in a teacupful of tepid milk, into this, mixing into it a little flour from the sides, then cover and let it rise near the fire. Meanwhile, cream Ooz. of butter, or use 5oz. or 6oz. of clotted or thick cream, beat it up lightly with four whole eggs and a little flavouring to taste, and add this to the flour when well risen. Work the whole well together, again let it rise for an hour or so, and, when well risen, put little balls of this dough on to well buttered baking tins, 2in. to 3in. apart (being light these drop into bun shape', brush each over with egg and milk beaten up together, dust with roughly crushed loaf sugar, and bake in a moderate oven. Currant or “Penny.”- — To half a gallon of water at 94° Fahr. add lib. moist sugar and ooz. German yeast. When this is all thoroughly dissolved, mix in well 7^1b. of flour. Let this rise, then add lib. lard and butter, 2oz. salt, and washed and dried currants to taste. Let it all rise again for half an hour in a warm place, then weigh it off in 2oz. or 3oz. buns, wash them over with egg, and bake. (This is a trade recipe.) Eggless. — Work2oz. butter, or clarified dripping, into a full pint of light, well risen bread dough, with two heaped tablespoonfuls of sugar, and grated nutmeg to taste. Let this all rise for an hour, then turn it on to a well-floured board and knead it till it is full of air bubbles and is elastic to the touch. Again let it rise for an hour, 126 BREAD, CAKES, AND BISCUITS. then knead it once more and make up in small balls with your floured hands. Put these balls on a buttered baking sheet, flatten slightly with the palm of your hand, butter the edges a little in case they touch, and again let them rise for an hour. Bake twenty minutes in a quick oven, brush the top over with sugar syrup, and dust well with coarsely crushed sugar. Buns, Ginger. — Cream |lb. of butter with ^lb. of sugar, then add half a nutmeg (grated) and a tablespoonful of ground ginger ; when this is thoroughly mixed, beat in two eggs, then lib. of flour, and sufficient milk to make it a nice workable paste. Roll it out about Jin. thick, cut it into buns, sprinkle the tops with roughly crushed suga”, set them on a baking sheet, and bake in a quick oven. Hot Cross. — Rub Jib. of butter, or clarified dripping, into 21b. of flour, then work in Jib. of sugar and Joz. of ground cinnamon, and the same of mace, if liked ; now mix up 2oz. German yeast, with rather more than a pint of tepid milk, and two whole raw eggs lightly beaten together. When well mixed, add this to the flour, &c., and knead it all to a light dough ; put this into a basin, cover with a clean cloth doubled, and set the pan in a warm place for two hours till the dough has risen well. Now add, if liked, 4oz. well washed and dried currants

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