Hot Cross Buns

Ingredients

• if lbs. of flour
• ^ oz. mixed spice
• 1 oz. German yeast
• 3 gills of milk
• i lb. butter
• i lb. currants or sul- tainas
• v lb. castor sugar
• 2 eggs

Method

1. 1

   Put 0.5 lb. of flour into a basin, add 0.125 oz. mixed spice to it.

2. 2

   In another small basin put 1 oz. yeast with one teaspoon of castor sugar, and stir with a wooden spoon, add 3 gills of lukewarm milk and mix well.

3. 3

   Make a hole in the middle of the flour and strain into it gradually the yeast and milk, mixing them into the flour with a wooden spoon.

4. 4

   When smoothly mixed cover the basin with a cloth and set near the fire for about an hour, or until the sponge is covered with bubbles.

5. 5

   While the sponge is rising prepare the other ingredients thus: — Put in large basin 1.5 lbs. flour.

6. 6

   Rub 1 lb. of butter into this; add the fruit and castor sugar.

7. 7

   When the sponge is ready, beat into it with your hand the other dry ingredients you have prepared; this takes plenty of strength; at intervals add the two well-beaten eggs.

8. 8

   Continue kneading till you can pull the whole lump of dough out without it sticking to the basin.

9. 9

   Now cover the basin again with a cloth and set in a warm place till the surface cracks; this will take about 1.5 hours.

10. 10

    Have ready some flat well-greased tins; shape the dough into round balls and place them a good distance from each other on the tin; place the tins in a warm place for twenty minutes till the buns have risen.

11. 11

    Bake in a quick oven for twenty minutes.

12. 12

    Sufficient for 2 dozen buns.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 85. The excerpt below is the record exactly as published.

Hot Cross Buns. — if lbs. of flour, ^ oz. mixed spice, 1 oz. German yeast, 3 gills of milk, i lb. butter, i lb. currants or sul- tanas, v lb. castor sugar, 2 eggs

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