London Hot-Cross Buns

Ingredients

• Three cups of milk
• one cup of yeast
• one cake of compressed yeast dissolved in a cup of tepid water
• flour enough to make a thick batter
• half a cup of melted butter
• one cup of sugar
• half a nutmeg grated
• one saltspoonful of salt
• half a teaspoonful of soda

Method

1. 1

   Set sponge overnight.

2. 2

   In the morning, add melted butter, sugar, nutmeg, salt, soda, and flour to roll out.

3. 3

   Knead, let rise, roll out, cut, and bake until light brown.

4. 4

   Brush with egg and sugar.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 162. The excerpt below is the record exactly as published.

LONDON HOT-CROSS BUNS. Three cups of milk, one cup of yeast, or one cake of compressed yeast dissolved in a cup of tepid water, and flour enough to make a thick batter; BREAD -^BISCUITS, ROLLS, MUFFIKS, ETC. 243 set this as a sponge over night. In the morning add half a cup of melted butter, one cup of sugar, half a nutmeg grated, one saltspoonful of salt, half a teaspoonful of soda

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