Hot Cross Buns

Ingredients

• three cups sweet milk
• one cup yeast
• one-half cup melted butter
• one cup sugar
• half a nutmeg
• salt-spoon salt

Method

1. 1

   Set a sponge overnight with milk, yeast, and flour to make a stiff batter.

2. 2

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

3. 3

   Knead well and set to rise for five hours.

4. 4

   Roll half an inch thick, cut into round cakes, make a cross on each, and bake.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 26. The excerpt below is the record exactly as published.

one cup yeast and two - eggs. Mix irith enough flour to make a good batter, ' let rise, and add as much flour as can Be stirred in Bi«»..r«.. with a spoon. Let rise again, roll out to half an inch thick, cut in small round cakes, put two together and when light bake. Mye Biscuit. — Two cups rye meal, one and a half cups flour, one egg, two cupa sour milk, one-third cup molasses, salt and two teaspoons soda. Mix lightly, roll out and oake. South Carolina Biacuit. — One quart sweet cream or milk, one and a half cups butter or fresh lard, two tablespoons white sugar, one good teaspoon salt ; add flour sufficient to make a stiff dough, knead well and mold into neat, small biscuits with the hands, as our grandmothers used to do ; add one good teaspoon cream tartar if preferred ; bake well, and you have good sweet tiacuits that will keep for weeks in a dry place, and are very nice for traveling lunch. They are such as used to be sent to the army, and the "boys" relished them "hugely." Soda' Biecuit. — Put one quart of flour, before sifting, into sieve with one teaspoon soda and two of cream tartar (or three of baking powder), one of salt, and one tablespoon white sugar; mix alt thoroughly with the flour, run through sieve, rub in one level tablespoon of f lard or butter (or half and half), wet ^ with half pint sweet milk, roll ou board about an inch thick, cat with biscuit cutter, and bake in a quick oven fifteen minutes. If you nave not milk, use a little more butter, and wet with water. Handle as little and make as rapidly as possible. Spoon Biacuit- — One qubrt sour tailk or buttermilk, one tea- spoon soda, a little salt, two tablespoons melted lard, and flour enough for a stiff batter ; drop in a hot gem-pan and bake in a quick oven. Tea Biscuits. — Cook until mealy and tender three good sized potatoes, mash through colander, ana add them to one quart floor in which two tablespoons of baking powder have been sifted, butter size of egg rubbed well through the flour, one well-beaten egg, one cup cream and milk enough to make a good firm dough. Roll out to one-half inch in thickness, cut inio small cakes ana bake in hot oven fiiieeD minutes. Unleavened Biacuit. — Five cnps Graham flour, one cup warm {not hot) water, white of one ege well-beaten. Bake in gem pan^ 36 BREAKFAST AND TEA CAKES. Coifee Breach. — One egg, one-half cup sugar, one cup milk, one- half cup yeast and flour to sponge. When light add one-half cup butter, worked in with the hands (not kneaded) and flour enough to make it soft so that it may be patted down into a greased pan to bake. Let rise again, put little specks of butter over the top, press them in and sprinkle with sugar and cinnamon. Bake about twenty minutes, and cut in strips an inch wide for breakfast or lunch. Easter Bread^ — One yeast cake, two cups each flour and w^ater ; mix and set to rise overnight ; in the morning take six cups flour, two cups milk, one and one-half cups currants, one and one-hali cups raisins, one-half cup' sugar, butter the size of a large hen's egg rubbed in cold, one teaspoon salt ; mix and let rise until light, then mold and put in pans until light, then wet top with melted butter, and bake one hour. I Buns. — Break one jegg into a cup and fill with sweet milk ; mix with it half cup yeast, half cup butter, one cup su^ar, enough flour to make a soft dough ; flavor with nutmeg. Let nse till very light, then mold into biscuit with a few currants. Let rise a second time in pan ; bake and, when nearly done, glaze with a little molasses in milk. Use the same cup, no matter about the size, for each measure. Currant Buns. — Four pounds light bread dough, eight ounces each of currants, sugar and softened butter. Roll the dough out, strew the currants over it and knead them in. Roll out again, then spread on the butter and sugar, cut in bands as wide as the hand and roll them up. Brush them over with melted butter so that they will not stick together in the pans and cut off nieces an inch thick. Put in a buttered pan just touching each other, let them rise nearly an hour and bake, firush over with sugar and water and dredge with sugar and cinnamon. Hot Cross Buns. — Set a sponge overnight with three cups sweet milk, one cud yeast and flour enough to make a stiff batter. In the morning add one-half cup melted butter, one cup sugar, half . a nutmeg, salt-spoon salt

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