Friday, February 22, 2013

How To Make Traditional Hot Cross Buns

Traditional Recipe for Hot Cross Buns:
      Two cups of milk, 1/2 cup of sugar, 3/4 cup of butter, 3 eggs, 3 cups of flour, 1/2 teaspoonful of salt, 1 cake of compressed yeast and 1/2 cut of tepid water. Grated rind of 1 lemon. 
      Scald the milk, add the sugar and butter, and allow to cool. Dissolve the yeast in the tepid water, and add to the milk which must be "just warm."
      Beat the eggs and add them to the liquid with 1/2 teaspoon of salt. Add the flour and beat until the sponge is light and foamy.
Add enough more flour to make as soft as bread dough. Set aside to shape small pieces into round shaped biscuits.
      Place them an inch apart on buttered pan. Put in warm place to double in height. When ready to put in the oven score the top of each bun with a cross; bake in very quick oven. When nearly baked draw pan from oven and brush the tops with the yolk of 1 egg beaten into 2 tablespoonfuls of milk and 1 tablespoonful of sugar; dust the cross with cinnamon and return to oven for 5 minutes.
      The later addition of raisins and currants to the buns came by some modern housekeeper, trying to make the buns look more edible than those of her neighbor.  The German housewife pipes white icing in the cross of each bun.
     

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