Hot Cross Buns

Ingredients

• 4 pounds flour
• 1 pound sugar
• 1/2 pound butter
• 1 pint milk
• 1/2 pint yeast
• 7 eggs
• a little allspice

Method

1. 1

   Twenty-four hours or more to rise, beat sugar and eggs together, warm milk and butter together, then mix fruit if desired.

2. 2

   We use currants.

Nutrition per serving

As published

This recipe was extracted from Machias Cook Book (1899) by [name missing], page 1. The excerpt below is the record exactly as published.

I pint milk, i cup yeast, 2 tablespoonfuls sugar, salt, 2 quarts flour, 2 tablespoonfuls lard ; let it rise over night. Place the flour in a pan at night, and in the centre of it pour the other ingredients, but do not stir together and rise again till about three o'clock. Stir it down the second time, roll it out and cut as for biscuit, spread on them a liitle butter, double them together and place them in a tin to rise before baking. BREAD STICKS, I cup milk scalded and cooled, J^ cup butter, i tablespoonful sugar, I tablespccnful salt, y^ cake yeast or 4 tablespoonfuls liquid yeast, white of i egg, flour enough to knead. Let it rise over night or till light. Then roll into sticks about 9 inches long and about y^ inch thick. Let them rise slowly, and bake in a moderate oven. Very nice to serve with soup. Lucy Ames. BREAD. 5 HOT CROSS BUNS. 4 pounds iiour, i pound sugar, }^ pound butter, i pint milk, yi pint yeast (or one yeast cake), 7 eggs, a little allspice

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