Hot Cross Buns

Ingredients

• 1 cup scalded milk
• 1/2 teaspoon salt
• 3 1/2 cup sugar
• 1 teaspoon cinnamon
• 1 yeast cake
• 2 tablespoons butter
• 3 cups flour
• 1 egg
• 1/2 cup each currants and raisins
• 1/2 cup each currants and raisins

Method

1. 1

   To the scalded milk add the butter, sugar and salt.

2. 2

   When cool enough, add the yeast cake.

3. 3

   Mix cinnamon with the flour, and add next, then the well-beaten egg.

4. 4

   When thoroughly mixed, add the raisins and currants; let it stand until very light, then shape in biscuit form, and put in well-buttered pan one inch apart.

5. 5

   Brush over with beaten egg, and bake fifteen or twenty minutes.

6. 6

   Then, with frosting, make a cross on top of each bun.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 10. The excerpt below is the record exactly as published.

Hot Cross Buns. 1 cup scalded milk. % teaspoon salt. 3^ cup sugar. 1 teaspoon cinnamon. 1 yeast cake dissolved 1 Qgg. in lukewarm water. 3^ cup each currants and 2 tablespoons butter. raisins stoned and cut fine. 3 cups flour. To the scalded milk add the butter, sugar and salt. "When cool enough, add the yeast cake. Mix cinnamon "v^ith the flour, and add next, then the well-beaten Qgg. When thoroughly mixed, add the raisins and currants; let it stand until very light, then shape in biscuit form, and put in well-buttered pan one inch apart. Brush over with beaSten egg, and bake fifteen or twenty min- utes. Then, with frosting, make a cross on top of each bun. Yeast Muffins. 13^ cups scalded milk. 1 yeast cake. % teaspoon salt. 3>^ cups flour. 2 tablespoons sugar. 1 egg. 3 tablespoons butter. To your hot milk add butter, salt and sugar. When cool enough, add the yeast cake dissolved in one-third cup lukewarm water, then the flour and the Q^g well beaten. Let it rise to double its bulk. Fill buttered muffin-rings half full ; let rise until rings are full. Bake twenty-five or thirty minutes in hot oven. Serve at once. Rice Muffins. Proceed the same as for raised yeast muffins, using three cups flour and one cup boiled rice. Or, if pre- ferred, you can use a cup of hominy fresh boiled, being careful that the hominy is boiled quite dry, or you can add a little m,ore flour. 22 SCIENTIFIC COOKING. Dry Toast. Cut bread in thin slices about one-fourth inch thick. Place on broiler rack, light gas, and toast to a delicate brown without burning. If the crusts have not been removed, pound them on board to soften them. Pile them on hot plate and serve at once. They can be bu1> tered at table or before nist as you like. Water Toast. Water toast is made by dipping slices of dry toast in boiling salted water very quickly and spread with butter. Only the best butter is good for toast Milk Toast. 2 cups scalded milk. % teaspoon salt. 1 tablespoon butter. 8 slices toast. 2 tablespoons flour. Mix butter and flour, and stir in the hot milk, add- ing some of the milk to the bowl wdth the butter and flour before trying to add it to the hot milk. Cook in double boiler fifteen minutes. Dip the slices of toast into the sauce, and place on serving-dish, and pour re- mainder of sauce over and serve quickly. Brown Bread Toast. Brown bread toast is made in the same way, using slices of brown bread instead of white bread. Cream Toast. Proceed same as for milk toast, using cream instead of milk, and use no butter. The thin cream is the best for making toast. BREAD AND BREAD-MAKING. 23 Toast for Garnishing. Cut your pieces of bread in any shape desired and dip in melted butter, and toast. Rounds with the cen- ters removed, buttered and toasted, or fried in deep fat, are called croustards. Half-inch squares browned or fried are called croutons, and are used for cream soups, top of spinach, etc. Quick hot bread used for breakfast, luncheon, etc., is made with baking"-powder for the ferment, and made into batter that will pour or drop, and soft doughs, easily moulded and shaped with the hand or small cutters. Baking=powder Biscuit. 2 tablespoons lard or butter. 2 cups flour. 4 level teaspoons baking-powder. 1 cup milk or enough to 1 teaspoon salt.

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