Hot Cross Buns

Ingredients

• 1 c milk
• 2 T butter
• 1/2 c sugar
• 3/4 t salt
• 1/4 c yeast cake
• 1/4 t cinnamon
• 1 egg
• 3 c flour
• 1/4 c raisins

Method

1. 1

   Scald milk, add butter, sugar, and salt; when lukewarm, add dissolved yeast, cinnamon, beaten egg, and flour.

2. 2

   Let rise overnight.

3. 3

   Shape into biscuits, let rise again, and bake for 20 minutes.

4. 4

   Optionally, press a cross shape into the top before baking.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 149. The excerpt below is the record exactly as published.

Hot Cross Buns, and set in a warm place to rise. BREAKFAST Saturday Lesson 168 STEWED PRUNES BROILED BACON ON TOMATO TOAST CREAM MUFFINS COFFEE Stewed Prunes Wash well and soak over night ^ pound prunes ; in the morning, cook until tender in the water in which they were soaked, adding ^ c sugar, if necessary; i T lemon juice added at the last gives a pleasant flavor for a change. Broiled Bacon Put very thin slices of Breakfast Bacon into a cold frying- pan, and heat slowly, turning often ; when golden brown, place on rounds of Tomato Toast. Tomato Toast Melt 3 T butter in a saucepan, add ^ c bread crumbs, i T sugar, I t salt, dash of pepper, and i T grated onion. Brown and add i c stewed tomatoes. Heat thoroughly, and place on squares of toast. Cream Muffins Mix and sift 2 c flour, 3/2 t salt and 3 t baking powder. Beat the yolks of 2 eggs well, add }i c cream and add to the flour. If not thin enough to make a drop batter — that is, a batter that will drop from the spoon — add a little more cream. Cut and fold in the stiffly beaten whites of 2 eggs, pour into muffin pans and bake 20-25 m in a hot oven. Preparing the Meal A'lake the muflins ; while baking, prepare the tomato mix- ture, broil the bacon, make the toast and coffee. Place the prunes cooked the preceding day on the table. When ready 270 LESSONS IN COOKING to serve, spread the tomato mixture on the top of each of 4 squares of toast, place the bacon on this, and serve at once with the muffins and coffee. SATURDAY MORNING BAKING Raisin Brown Bread One c each, rye meal, granulated cornmeal, graham flour, 34 t soda, i^ t salt, ^4 c molasses, i^ c milk or water, i c chopped raisins, p 31. Hot Cross Buns Scald I c milk, add to it 2 T butter, % c sugar, 3^ t salt; when lukewarm, add ^ yeast cake dissolved in ^ c luke- warm water, ^4 t cinnamon, i egg well beaten, and 3 c flour

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