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HOT CROSS BUNS Source: Purity Cookbook, 1937
1 cake compressed yeast 1/4 cup lukewarm water 1 cup milk 1/2 cup sugar about 3 1/2 cups sifted flour 1/4 cup butter 1 egg 1/2 tsp salt 1/2 cup currants 1/2 tsp cinnamon 1/2 tsp cloves 1 egg white
QUICK METHOD: Soften yeast in lukewarm water.
Scald milk, 1 tablespoon of sugar and cool to lukewarm.
Add yeast and half of the flour. Beat until very smooth, cover and leave in a warm place (80-90 degrees F) to rise until very light (about 1 1/4 hours).
Cream butter, add remainder of the sugar and add to sponge. Add well beaten egg, salt, currants, spices and sufficient flour to make a soft dough. Mix thoroughly, turn out on a lightly floured board and knead until smooth and elastic. Place dough in greased bowl, cover and leave in a warm place until double in bulk (about 1 hour).
Divide and shape into round buns and arrange on a greased baking sheet 2-inches apart. Cover lightly and leave to rise until double bulk.
Glaze with a mixture of egg white and water. Press a cross on each bun.
Bake in hot oven 425 degrees F for 15-20 minutes.
OVERNIGHT METHOD: To make Hot Cross Buns by the overnight method, follow above procedure but use 1/2 a dry yeast cake instead of compressed yeast and ferment sponge overnight at 75-80 degrees F. Make up the dough, etc., as in the Quick Method.
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