Hot Cross Buns

Ingredients

• three pounds of fine flour
• a pinch of salt
• eight ounces of good butter
• an ounce of fresh German yeast
• a pint and a half of lukewarm water or milk
• two well-beaten eggs
• ten ounces of sugar
• half a pound of washed and dried currants
• a little grated nutmeg

Method

1. 1

   Mix flour with salt and rub in butter.

2. 2

   Dissolve yeast in a basin with sugar and add lukewarm water or milk and eggs.

3. 3

   Combine with flour to make a batter.

4. 4

   Let rise for 2 hours, then knead in sugar, currants, and nutmeg.

5. 5

   Shape into buns, cut crosses on top, let rise for 10 minutes, and bake in a quick oven.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 117. The excerpt below is the record exactly as published.

Hot Cross Buns (see Note W _ halt a pound of Bacon m rashers ; Potatoes ; Parsnips ; Horseradish. ’ Breakfast. —Prawns (February 7th); Potted Pheasant, see Ee- lath) °n P°ttecl Grouse (January 7tli) ; Biscuits and Milk (June Che^FebraaT/isthf ^ B°iled (FebrUary 23rd); Rice and i DiNIsEE' Julienne (February 15th). — To make Clear Soup. take two or three pints of good stock (July 30th), well skimmed and free from fat. Half a pound of lean beef will clarify one quart I ot stock. Cut the beef into very small pieces, and discard every particle ot tat and sinew. Have ready a carrot cleaned and scraped to pulp,, a turnip cut into dice, and the white part of a leek cut into > small pieces. Put the stock (cold) into a stewpan, stir in the meat and vegetables, and keep stirring till the contents of the stewpan are on the point of boiling. As soon as this point is reached draw the saucepan back, skim the stock carefully, and let it simmer by the side ot the hre for twenty minutes. Strain it carefully through a liapkm pouring it m with a cup a little at a time. When it has gone through once pass it through a second time, and be careful not to disturb the sediment in the napkin, as this will act as a filter, and uelp to make the soup clear. In clearing soups and jellies it is not necessary that a jelly-bag should be used. A perfectly clean cloth wrung out of boiling water, and fastened over the legs of a chair or stool turned upside down, will answer excellently for the purpose. t pee figure.) If it is not thought desirable to use raw beef for clari- ymg the soup, white of egg may be used instead ; but by the latter A YEAR'S COOKERY. method the soup will be impoverished, by the former it will be enriched. Clear soup forms the basis of many varieties o± soup. Vegetables, neatly turned, fried in butter, and thrown into it, make it Julienne Soup the same vegetables boiled in it, without iiying, make it Soup a la Jardiniere. rl lie addition to it of eaily spimg Substitute foe a Jelly Bag. vegetables makes Spring Soup, or Soup Prin tamer, and also Soup a la Macedoine. The introduction of homely vegetables, such as onions and cabbage, alter it into the Peasants’ Soup — Soup a la Paysanne. Brussels sprouts thrown into it make it into Flemish Soup, ; while two or three poached eggs laid gently in make it into Colbert’s Soup. If crusts of bread are put in it becomes Croute au Pot ; if macaroni, it is Macaroni Soup ; if vermicelli is added, it is Vermicelli Soup. The process of making this soup, however, involves a good deal of trouble, and this is a consideration in households where the number of servants is limited. Roast Leg of Mutton (March 4tli or March A YEAR'S COOKERY. 145 8th) ; Yorkshire Pudding (November 26th) ; Potato Croquettes 'November 4th) ; Turnip-tops ( see Cabbage, June 4th); Com Flour felanc-mange (June 15th) ; Cheese (June 8th). Things that must not be Forgotten. 1. Put the salt fish to soak in cold water all night. 2. Make the pigeon pie (May 15th) and also the rice mould for dinner to-morrow (October 7th). To-morrow is supposed to be Good Friday, therefore the pastry would be better made to-day : an apple pie (August 7th), and a currant cake (June 6th), besides the pigeon pie. 3. Hot cross buns may be ordered of the baker, or they may be made at home. If the latter plan is adopted, an ounce of fresh German yeast will be required. Take three pounds of fine flour, mix a pinch of salt with it, and rub in eight ounces of good butter. Turn the yeast into a basin, and beat it up well with a table-spoonful of moist sugar till it is a liquid. Add a pint and a half of lukewarm water or milk and two well-beaten eggs, and mix all with the flour to make a batter. Sprinkle a little flour over the dough, cover the bowl with a cloth, and let the dough rise before the fire for a couple of hours ; then knead it up well with ten ounces of sugar, half a pound of washed and dried currants, and a little grated nutmeg

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