Hot Cross Buns

Ingredients

• 1 cup warm milk
• ¾ cup sugar
• 1 yeast cake
• ½ tbsp. salt
• 1 tbsp. sugar
• ½ cup currants
• 1½ cups flour
• 1 piece peel
• 1 egg
• 1 tsp. mixed spice
• 2 cups flour
• 4 tsp. grated nutmeg
• ½ cup butter

Method

1. 1

   Make a sponge by dissolving yeast in warm milk with sugar, stir in 1.5 cups flour, beat well, cover and put to rise until light.

2. 2

   Add the well beaten egg to the light sponge.

3. 3

   Rub the butter into the 2 cups flour, add the sugar, salt, currants, peel cut finely and spices.

4. 4

   Add these to the sponge mixture.

5. 5

   Turn on to a floured board, knead lightly.

6. 6

   Place in a greased bowl, cover and leave in a warm place to double its bulk, this takes about two hours.

7. 7

   Turn on to a floured board, knead lightly, divide the dough into two dozen pieces, make each into a neat round bun, with a knife sharply cut a cross on the top of each.

8. 8

   Place on a greased tin, cover and leave 15 minutes to rise.

9. 9

   Bake at the bottom of a hot oven.

10. 10

    When half cooked brush over the surface of each with equal quantities sugar and milk boiled together.

As published

This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 28. The excerpt below is the record exactly as published.

1 tbsp. sugar. Lie tpsp:. lard: 1% yeast cake. 3. cups (about) flour. 2 tbsp. warm water. Leeitcp=ssalt: Dissolve yeast cake in lukewarm water. Scald milk, add to it the lard, butter and sugar. When lukewarm add the yeast. Stir in one cup of flour, beat well, cover and put in a warm place until light (about half an hour). Then add the remainder of flour with salt. Knead dough thoroughly. Place in a greased. warm bowl, cover and leave in a warm place to double in bulk (about 1% hours). Turn on to a floured board, knead lightly, roll out to one-fourth of an inch in thickness, cut out with a small round cutter. Make a firm crease in the centre of each with the handle of a wooden spoon, brush over the surface with melted butter, fold in half, press together a quarter of an inch from the edges. Place on a greased and floured tin, leaving room for rising. When the rolls have doubled their bulk place at the bottom of a hot oven. Bake about 15 minutes, Serve at lunches and dinners. Boston Brown Bread. 1 cup white flour. 34 cup molasses. 1 cup graham flour. ZeeetSpaeSOGas 1 cup cornmeal. 1 cup milk (sweet or sour). 1 tbsp. butter. % tsp. salt. Y% cup raisins. Mix the dry ingredients together except soda. Mix the soda with the molasses until it foams, add these with the milk to the dry ingredients, beat all well together. Put into a well greased lard or baking powder tin, cover and steam for 3 hours. Serve hot. .It is eaten with butter and baked beans. Hot Cross Buns. 1 cup warm milk. Y% cup sugar. 1 yeast cake. ¥%% tbsp. salt. LT Stbsp: sugar. Y% cup currants. 1% cups flour. 1 piece peel. 1 egg. 1 tsp. mixed spice. 2 cups flour. 4 tsp. grated nutmeg. % cup butter

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