Hot Cross Buns

Ingredients

• One cup of scalded milk
• one-quarter cup of sugar
• two tablespoonfuls of butter
• one-half teaspoonful of salt
• one-half yeast cake dissolved in one-quarter cup of lukewarm water
• three-quarters teaspoonful of cinnamon
• three cups of flour
• one egg
• one-quarter cup of raisins stoned and quartered
• one-quarter cup currants

Method

1. 1

   Add butter, sugar, and salt to milk; when lukewarm, add dissolved yeast cake, cinnamon, flour, and beaten egg; when mixed, add raisins, cover, and let rise overnight.

2. 2

   In the morning, shape into buns, place in pan, let rise, brush with beaten egg, and bake for 20 minutes; cool and frost with a cross.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 235. The excerpt below is the record exactly as published.

one yeast cake dissolved in one-quarter of a cup of lukewarm water, flour, one-quarter of a cup of sugar, one teaspoonful of salt, one egg, yolk of one egg, one-eighth of a teaspoonful of mace, one-quarter cup of melted butter. Scald milk; when lukewarm, add dissolved yeast cake and one and one-half cup of flour; beat well, cover, and let rise until light. Add sugar, salt, eggs well beaten, mace, and but- ter, and enough more flour to knead; knead, let rise again, shape, and bake same as salad rolls, or roll in a long strip to one-fourth inch in thickness, spread with butter, roll up like jelly roll, and cut in one inch pieces. Place pieces in pan close together, flat side down. A few gratings from the rind of a lemon or one-half teaspoonful lemon extract may be substi- tuted in place of mace. Luncheon Rolls. One-half cup of scalded milk, two tablespoonfuls of sugar, one-quarter of a teaspoonful of salt, one-half yeast cake dis- solved in two tablespoonfuls of lukewarm water, two table- spoonfuls of melted butter, one egg, few gratings from rind of lemon, flour. Add sugar and salt to milk; when lukewarm, add dissolved yeast cake and three- fourths cup of flour. Cover and let rise; then add butter, egg well beaten, grated rind of lemon, and enough flour to knead. Let rise again, roll to one-half inch 344 STANDARD COOKERY. thickness, shape with small biscuit-cutter, place in buttered pan close together, let rise again, and bake. French Rusks. Two cups of scalded milk, one-quarter of a cup of butter, one-quarter of a cup of sugar, one teaspoonful of salt, one yeast cake dissolved in one-quarter of a cup of lukewarm water, flour, one egg, yolks of two eggs, whites of two eggs, three-quarters of a teaspoonful of vanilla. Add butter, sugar, and salt to scalded milk; when lukewarm add dissolved yeast cake and three cups of flour. Cover and let rise; add egg and egg yolks well beaten, and enough flour to knead. Let rise, again, and shape as Parker House rolls. Before baking, make three parallel creases on top of each roll. When nearly done, brush over with whites of eggs beaten slightly, diluted with one tablespoonful of cold water and vanilla. Sprinkle with sugar. Coffee Cakes. One cup of scalded milk, one-quarter cup of yolks of eggs, one-half cup of whole eggs, two-thirds cup of butter, one-half cup of sugar, two yeast cakes, one-half of a teaspoonful of extract of lemon or two pounded cardamom seeds, four and two-thirds cups of flour. Cool milk, when lukewarm, add yeast cakes, and when they are dissolved add remaining ingredients, and beat thoroughly with hand ten minutes; let rise six hours. Keep in ice-box over night; in morning turn on floured board, roll in long rectangular piece one-fourth inch thick; spread with softened butter, fold from sides toward center to make three layers. Cut off pieces three-fourths inch wide; cover and let rise. Take each piece separately in hands and twist from ends in op- posite directions, coil and bring ends together at top of cake. Let rise in pans and bake twenty minutes in a moderate oven; cool and brush over with confectioners' sugar, moistened with boiling water to spread, and flavored with vanilla. Coffee Rolls. Two cups of milk, one and a half yeast cakes, butter, lard, sugar, flour, one egg, one-half teaspoonful of cinnamon, one teaspoonful of salt, melted butter, confectioners' sugar, vanilla. Scald milk; when lukewarm add yeast cakes; and as soon as dissolved add three and one-half cups of flour. Beat thor- oughly, cover, and let rise; then add butter, lard, sugar, egg STANDARD COOKERY. 343 unbeaten, cinnamon, salt, and flour enough to knead. Knead until wel! mixed, cover, and let rise. Turn mixture on a floured cloth. Roll into a long, rectangular piece one-fourth inch thick. .Brush over with melted butter, fold from ends to- ward center to make three layers and cut off pieces three- fourths inch wide. Cover and let rise. Take each piece sep- arately in hands and twist from ends in opposite directions, then shape in a coil. Place in buttered pans, cover, again let rise, and bake in a moderate oven twenty minutes. Cool slightly, and brush over with confectioners' sugar moistened with boiling water and flavored with vanilla. Dutch Apple Cake. One cup of scalded milk, one-third cup of butter, one-third cup of sugar, one-third teaspoonful of salt, one yeast cake, two eggs, flour, melted butter, five sour apples, one-quarter cup of sugar, one-half teaspoonful of cinnamon, two tablespoonfuls of currants. Mix first four ingredients. When lukewarm, add yeast cake, eggs unbeaten, and flour to make a soft dough. Cover, let rise, beat thoroughly and again let rise. Spread in a buttered drip- ping-pan as thinly as possible, and brush over with melted but- ter. Pare, cut in eights, and remove cores from apples. Press sharp edges of apples into the dough in parallel rows lengthwise of pan. Sprinkle, with sugar mixed with cinna- mon, and with currants. Cover, let rise, and bake in a mod- erate oven thirty minutes. Cut in squares and serve hot or cold with whipped cream sweetened and flavored. Buns. One cup of scalded milk, one-third cup of butter, one-third cup of sugar, one yeast cake dissolved in one-quarter cup luke- warm water, one-half teaspoonful of salt, one-half cup of raisins stoned and cut in quarters, one teaspoonful of lemon extract, flour. Add one-half sugar and salt to milk; when lukewarm, add dissolved yeast cake and one and one-half cups of flour; cover, and let rise until light; add butter, remaining sugar, raisins, lemon, and flour to make a dough; let rise, shape like biscuits, let rise again, and bake. If wanted glazed, brush over with beaten egg before baking. Hot Cross Buns. One cup of scalded milk, one-quarter cup of sugar, two tablespoonfuls of butter, one-half teaspoonful of salt, one-half 346 STANDARD COOKERY. yeast cake dissolved in one-quarter cup lukewarm water, three- quarters teaspoonful of cinnamon, three cups of flour, one egg, one-quarter cup of raisins stoned and quartered, or one-quarter cup currants

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