HOT CROSS BUNS

Ingredients

• Rub ^ pound butter
• with 2 pounds flour
• a tablespoonful of yeast
• and lyi pints warm milk
• add yi pound sugar
• ^ pound currants
• and ^ a grated nutmeg

Method

1. 1

   Rub butter with flour, add yeast and warm milk, let rise for 1.5 hours.

2. 2

   Add sugar, currants, and nutmeg.

3. 3

   Knead into buns, cut crosses on top, brush with butter, let stand for 15 minutes, and bake for 30 minutes.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 57. The excerpt below is the record exactly as published.

pound currants, % pound candied orange and lemon peel and citron, chopped and mixed, a pinch of cinnamon, 6 tablespoonfuls of sugar, ^ J 69 With a Saucepan over the Sea pound flour, and a spoonful of lemon juice. Beat these well, add 4 beaten eggs and 2 spoonfuls of brandy. Pour into a shallow pan and bake ao minutes. Ice with sugar icing flavored with van- illa, and let it brown a little. Eat cold, cut in slices. TWELFTH NIGHT CAKE. (England.) Beat 2 pounds butter with 2 pounds powdered sugar, I nutmeg grated, }( ounce each of cinna- mon, mace, ginger, and allspice. Beat 10 minutes, add slowly 20 eggs, whites and yolks beaten sepa- rately, and beat for 10 minutes more. Add 2 pounds flour, 4 poundc currants, j4 pound chopped almonds, }4 pound each of chopped lemon and orange candied peel, and citron, and a glass of brandy. Bake, in a pan j4 full, lined with paper, 4^ hours. Will keep 2 months. PLUM CAKE. (England.) Beat i^ pounds butter with i pound sugar, add beaten whites of 8 eggs, i}4 pounds flour, 2 pounds currants, 8 ounces each of chopped candied lemon peel and citron, ^ ounce of mixed cinnamon and nutmeg, the zest of 2 oranges rubbed on 4 lumps of sugar. Beat after adding each ingredient, then fully j4 hour together. Pour into a tin lined with four 170 (&( p^gl 171) With a Saucepan over the Sea layers of buttered paper, and lay two on top. Bake 3 hours ; ice it with vanilla or chocolate icing. BATH BUNS. (England.) Mix I pound flour, a tablespoonful of yeast, and I cup of milk ; let it rise overnight, or for several hours, near the fire ; add 6 ounces of melted butter and 4 eggs, well beaten. Knead all, and let it rise again for about an hour. Make into balls as large as a peach, press the tops, and lay in some currants and candied peel. Dust with sugar, and let rise for 10 minutes; bake in moderate oven }i hour. HOT CROSS BUNS. (England.) These are made on Good Friday. Rub ^ pound butter with 2 pounds flour, a tablespoonful of yeast, and lyi pints warm milk. Let it rise 1 hours, add yi pound sugar, ^ pound cur- rants, and ^ a grated nutmeg

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