Hot Cross Buns

Ingredients

• Two pounds of Dousman's Best Patent flour
• 1/2 pound of sugar
• 1 wineglassful of yeast
• 1/2 pint of warmed milk
• 1/2 pound of butter
• 1 pound of currants
• 1 teaspoonful of salt
• 1 teaspoonful of mixed spice

Method

1. 1

   Mix flour, sugar, spice, and currants.

2. 2

   Make a hole in the middle, add yeast and warmed milk, and make a thin batter.

3. 3

   Let it ferment, then add melted butter and enough milk to make a soft paste.

4. 4

   Let rise, shape into buns, and let rise again.

5. 5

   Press a cross on top and bake in a quick oven for 15 to 20 minutes.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 48. The excerpt below is the record exactly as published.

Hot Cross Buns. Two ])ounds of L)ousmairs ISe^t Paleni H<mii'. ' ^. pound of sngai'. 1 wineglassful of veast, 1/2 pint of warmed milk. ^ -^ |iound of hntter. 1 pound of currants, X(> tea- spoonful of salt, 1 teaspoonful of mi.xed spice. Mix Dousiuan's Best Patent flour, sugar, spice and currants; make a hole in the middle of the Hour and put in a glass- 70 STTPERIOR COOK BOOK J'ul of thick yeast and liali' a ])iut of wanned milk; make a thin batter of the sur- rounding flour and nnlk: set the ])an covered before the fire till the leaven begins to ferment. Pnt ft) this half a jxmnd of melted butter and enough milk to make a soti paste of all the flour; covci' this \\\{\] a dust of flour, and let it once more rise for half an hour. tSluipe the dough into huns and lay them apart on buttered tin plates, in rows, to rise for half an hour. Press a cross mould on them (this may be done roughly with the back of a knife) and bake in a quick oven in a Jewel Eange from 15 to 20 minutes. Mrs. Moutrie. Southern Corn Cakes. One cup of white cornmeal, lo cup of Dousman's Best Patent flour, 1 cup of sweet milk, salt, 1 egg, 1 heaping teaspoon of baking powder, 1 tablespoon of melted butter. Mrs. A. H. Green. Coffee Kuchen. One quart milk, 2 quarts Dousnuui's Pest Patent Hour, 1 small cake compressed yeast, fi/^ teacups sugar, 1 cup l)utter and lard mixed, 1 egg, 1 teaspoon salt, nutmeg for flavoring. tScald milk; when cool add yeast dissolved in a little warm water, then add flour, mix well and set in a warm place. When light add sugar, butter, egg, salt and nutmeg ; mix well ; add flour enough for the dough to be easily handled after kneading. When light turn on bread board, take part of dough at a time, roll out V-2 inch thick, put in square pans, let rise again a short time, then spread with nudted butter, sugar and cinnamon. If desired, quartered tart apples laid on evenly with thick cream and sugar mi to]) can he usccL P.-dce in a inoderate oven in a Jewel Pange imtil a light brown. ]\[rs. E. P. Biegler. German Coffee Cake. Allow a qt. of rich, sweet milk to come to a boil. Stand aside until just warm, then break into 1 cupful of the milk a yeast cake and dissolve. Stir into this Dous- man's Best Patent flour sufficient to make a batter and let rise. When light mix in the renuiinder of milk, a cupful sugar, a cupful raisins, half cupful butter, a saltspoon- ful grated nutmeg, grated rind of lemon, a scant teaspoonful salt and flour to make a soft dough. Mold with hands 5 minutes. Set in warm place to rise. When light divide into 4 equal parts, roll out, place in shallow pans and rise again. Then put dabs of butter on top, sprinkle with sugar and cinnamon and bake in a moderate oven in a Jewel Eange 25 minutes. German Coffee Cake. One bowl bread dough. 1 or 2 eggs, 1 small cup sugar. 1 small cup butter; mix evenly, add Dousnuins Best Patent flour enough to make a little thicker than cake, let rise; when ready pour lightly in square })ans % or 1 inch thick; let it stand again till light, then wash to]» with milk and sprinkle thickly this mixture: 3 tablespoons sugar, 1 tablespoon flour, y^ teaspoon cinnamon, 1 snudl ))utter-ball. Bake 15 to 20 minutes in a Jewel Range. Doul)le recipe for toj) when necessary. Mrs. Girzi. Currant Bread. Make this on baking day. When the dough is ready for the tins, take a piece the size of a small loaf, spread out on the board and lay on to]) of it a tal)lespoonful of butter, 2 of sugar and a beaten egg. knead this thoroughly in, then add 1 teacup- ful of floured currants and knead again, until they are well mixed through the bread; use flour Avheu necessary to keep from sticking, but keep the dough as soft as possible. Put in pan and let rise twice its size, then brush over with melted butter. Bake 1 hour in moderate oven in a Jewel Range. Muffins. Two cups sifted Dousman's Best Patent flour. 2 slightly rounding teaspoonfuls of baking powder, i/o teaspoonful of salt

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