Hot Cross Buns

Ingredients

• one pound of currants
• each five pounds of dough

Method

1. 1

   The buns may be set single, or let them touch in baking.

2. 2

   Have the dough rather slack, so they prove up light.

3. 3

   Mold round, set on pans, give about half proof and cut with a sharp knife; or use the cross stamp.

4. 4

   Wash over and sprinkle with sugar, or leave plain and ice after baking.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 137. The excerpt below is the record exactly as published.

HOT CROSS BUNS. Any of the standard mixtures may be used. Add one pound of currants to each five pounds of dough

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