Hot Cross Buns

Ingredients

• 1 c. scalded milk
• 3 yeast cake
• £ c. sugar
• + c. lukewarm water
• % tsp. salt
• ? tsp. cinnamon
• Flour to make stiff dough

Method

1. 1

   To above ingredients add ? tsp. cinnamon.

2. 2

   When light, shape in large biscuit.

3. 3

   Make a deep crease at right angles across biscuit, place in shallow muffin pans, let rise until very light, bake in quick oven.

4. 4

   Glaze during baking.

Nutrition per serving

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 3. The excerpt below is the record exactly as published.

1 c. scalded milk. yeast cake. % c. butter. ce. lukewarm water. 2 tbsp. sugar. White of 1 egg. % tsp. salt. About 4 ¢. flour. Proceed as with Parker House Rolls adding the beaten white to sponge. When dough has doubled in bulk, knead, shape into sticks from 6 to 7 inches long by rolling a small piece of dough between fingers and the board until about diameter of little finger. lace in bread stick pans, or on sheets. When very light bake in a hot oven. GIF bole BUNS. 1 c. scalded milk. 3 yeast cake. £ c. sugar. + c. lukewarm water. % tsp. salt. 27¢) Nour: Make a sponge with the above ingredients. Beat, and when light, add 1 egg. a Gy currants: ; % c. butter (softened). ; tsp. cinnamon or nutmeg. Flour to make stiff dough. Knead and let rise until it doubles in bulk; then shape into small buns and place in muffin pans or on sheets to rise. When light, bake in a moderate oven. When the buns have baked for 15 minutes glaze them with a mixture of milk and sugar (1 tbsp. sugar and }# c. milk), and repeat this every 5 minutes until they are done. HOT CROSS BUNS. To above ingredients add ? tsp. cinnamon

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