Hot Cross Buns
A historical recipe from The Myrtle Reed Cook Book, by Myrtle Reed (1905).
A historical recipe
The Myrtle Reed Cook Book, by Myrtle Reed (1905). Project Gutenberg eBook #37680.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United Kingdom.
Associated with United Kingdom by curated dish list: hot cross bun (confidence 0.75). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Credit
From The Myrtle Reed Cook Book, by Myrtle Reed (1905). Digitised by Project Gutenberg, eBook #37680 (https://www.gutenberg.org/ebooks/37680). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients
- one half cupful of butter
- eight cupfuls of sifted flour
- three cupfuls of scalded milk
- one cupful of sugar
- one cupful of cleaned currants
Method
- Rub one half cupful of butter into eight cupfuls of sifted flour, then add half a cake of compressed yeast dissolved in three cupfuls of scalded milk.
- Let rise two hours.
- Work into the sponge one cupful of sugar, one cupful of cleaned currants, and half a nutmeg grated.
- Knead, shape into buns, arrange in pans, score deeply with a cross, brush with butter, and let rise fifteen minutes.
- Bake forty-five minutes in a brisk oven.
- This is the genuine English recipe, and the buns are good at any time, but the cross is made only on Good Friday, or for Easter.
Plating
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