Hot Cross Buns

Ingredients

• 1 cup milk, scalded and cooled
• 1 cake compressed yeast
• 4 tablespoons sugar
• 14 teaspoon salt
• 4 tablespoons shortening
• 1 egg
• 14 cup currants or raisins
• 1 teaspoon Blue Ribbon lemon extract
• 3 cups sifted flour

Method

1. 1

   Dissolve yeast and 1 tablespoon sugar in lukewarm milk.

2. 2

   Add 1.5 cups flour, beat until sponge is smooth, cover, and let rise in warm place until light.

3. 3

   Cream shortening, add the remaining sugar, and well-beaten egg, raisins which have been floured, salt and extract.

4. 4

   Add to sponge with enough flour to make a soft dough.

5. 5

   Knead on board, let rise until double in bulk.

6. 6

   Shape by hand into round buns.

7. 7

   Place on greased pans 1 inch apart.

8. 8

   Let rise again.

9. 9

   Brush over with egg diluted with water.

10. 10

    Cut a cross on the top of each.

11. 11

    Bake 20 minutes.

12. 12

    While hot fill cross with frosting.

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 39. The excerpt below is the record exactly as published.

Hot Cross Buns—1 cup milk, scalded and cooled; 1 cake compressed yeast, 4 tablespoons sugar, 14 teaspoon salt, 4 tablespoons shortening, 1 egg, 14 cup currants or raisins, 1 teaspoon Blue Ribbon lemon extract, 3 cups sifted flour

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