Hot Cross Buns

Ingredients

• % cupful sugar
• 3 tablespoonfuls Crisco
• 1 teaspoonful salt
• 1% yeast cake
• ¥% cupful chopped candied citron
• 34 teaspoonful powdered peel
• cinnamon
• ¥y cupful seeded raisins
• 1 teaspoonful powdered ginger
• 1 cupful scalded milk
• 1 egg
• Y% cupful lukewarm water

Method

1. 1

   Add Crisco, sugar, and salt to milk; when lukewarm, add yeast cake dissolved in water, spices, egg well beaten, and sufficient flour to make a stiff dough.

2. 2

   Mix well, add raisins and peel, cover, and let rise overnight.

3. 3

   In the morning divide into pieces and form into neat buns; place in Criscoed pan one inch apart, let rise, brush over with milk or beaten egg, and bake in moderately hot oven twenty-five minutes.

4. 4

   Cool, and with ornamental frosting make a cross on each bun.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 56. The excerpt below is the record exactly as published.

Hot Cross Buns % cupful sugar 3 tablespoonfuls Crisco 1 teaspoonful salt 1% yeast cake Flour ; ¥% cupful chopped candied citron 34 teaspoonful powdered peel cinnamon ¥y cupful seeded raisins 1 teaspoonful powdered ginger 1 cupful scalded milk 1 egg Y% cupful lukewarm water

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