Hot Cross Buns

Ingredients

• Break 1 yeast cake
• 1 cupful lukewarm milk
• 1 teaspoonful sugar
• 1 cup of flour
• 1/4 teaspoonful salt
• 2 ounces butter
• 2 tablespoonfuls sugar
• the grated rind of 1/2 lemon
• 1 egg
• 1 cupful well-washed and dried currants

Method

1. 1

   Prepare yeast in milk, mix with flour and salt to make a sponge.

2. 2

   Cream butter and sugar, add lemon rind and egg, mix into sponge, add currants and flour to make a soft dough.

3. 3

   Let rise, shape into balls, let rise again, brush with egg, and bake in a medium-hot oven.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 369. The excerpt below is the record exactly as published.

Hot Cross Buns. — Break 1 yeast cake into 1 cupful lukewarm milk, add 1 teaspoonful sugar, place the cup in a warm place till the yeast rises to the surface. Sift 1 cup of flour into a bowl, add the yeast and Y4 teaspoonful salt, mix it into a sponge, cover and let stand in a warm place till light. Then stir 2 ounces butter with 2 tablespoonfuls sugar to a cream, add the grated rind of Ys lemon and 1 egg, stir this into the light sponge ; add 1 cupful well- washed and dried currants and sufficient flour to make a soft dougL Turn the dough on to a floured board and work till it ceases stick- ing to the hands, return to bowl, cover and let rise in a warm plaoe to double its size. Then divide the dough into small egg-sised BREAD, CAKES, Etc. 555 pieces, roll these with the palm of the hand into round ballB, set in a buttered baking pan, not too close together, coyer and let rise till light, brush over with beaten egg, and bake in a medium-hot oven till done. The dough maj be rolled out to ^4 inch in thickness and cut out the same as biscuits and laid Y^ inch apart in buttered pans. Nnss Beugeln. — Break 1 yeast cake into 1 cupful lukewarm milk, add 1 teaspoonful sugar, set in a warm place till the yeast rises to the surface. Sift Ys pii^t of flour into a bowl, add Ys tea- spoonful salt and the yeast, mix all into a smooth batter, cover and let it rise in a warm place till light, about 40 minutes. Stir 2 ounces butter with 2 ounces sugar to a cream, add 2 eggs, one at a time, and the fine-chopped peel of Yt lemon ; add the above sponge and sufficient flour to make a soft dough, turn it on to a floured board, and work until no longer adhering to the hands. Betum the dough to the bowl, cover and let it rise in a warm place to double its size. In the meantime prepare the filling as follows : Mix the yolks of 3 eggs with the grated rind of Ys lemon, 4 ounces fine- chopped blanched almonds, and 4 ounces powdered sugar. As soon as the dough has risen to the desired lightness turn it on to a floured board, divide it into 2 parts, roll each part with a rolling pin separately out to Ys i^^h thickness, lay 1 part aside, and cover the remainder with small portions of the above-mentioned almond fill- ing (about the size of a pigeon's egg) lYs ii^ch apart ; then moisten the dough around the filling with a brush dipped in water. Lay over the other part of dough, press it around the filling with the finger, then cut them out with a round cutter either into round or half-moon shapes. Set in buttered shallow tin pans, let rise in a warm place till light, then brush over with beaten egg, and bake in a medium-hot oven to a fine golden color until done. Mix the white of 1 egg with 1 tablespoonful powdered sugar and 1 tablespoonful milk, brush this over the cakes as soon as done. Sprinkle over some fine-chopped almonds and a little granulated sugar, return for a few minutes to the oven, then remove and serve when cold. 556 BREAD, CAKES, Etc. Butterkuchen. — Sift ly, cup flour in a bowl, add % tea- spoonful salt ; break 1 yeast cake into small pieces in V^ cup of warm milk, add 1 teaspoonful sugar, and let stand until the yeast rises to the surface, then add it to the flour ; add 1 cup warm milk and mix it with a spoon into a smooth batter. Cover and set in a warm place to rise till very light. Then stir 7^ c^^P butter with Vt cup sugar to a cream, add 2 eggs (one at a time, stirring a few min- utes between each addition) ; add the grated rind of 1 lemon

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