British/Irishbreakfast
Hot Cross Buns
From Perfection in baking, 1895
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 40. The excerpt below is the record exactly as published.
Hot Cross Buns. The same dough as for buns, only when half raised press each down crosswise with same cutter and wash with butter and dip in sugar
Cook this with the app: pantry check, scaling, and the assistant.