Name: Hot Cross Buns
Cuisine: United Kingdom
Ingredients: 2 oz. (60 g.) yeast; 2 oz. (60 g.) currants; 1level teaspoon powdered cinnamon; 2 oz. (60 g.) butter; 1level teaspoon mixed spice; a pinch of salt; 1 lb. (½ k.) flour; about ½ pint (3 dl.) milk; 2 tablespoons caster sugar; 1 egg

Preparation info

Difficulty
Easy

Appears in

The Cookery of England

By Elisabeth Ayrton

Published 1975

About

A nineteenth-century recipe from a great Suffolk house where they were made like this on Good Friday morning fresh for breakfast.

Ingredients

1 lb. (½ k.) flour
a pinch of salt

Method

Sieve the flour with salt and spices, rub in the butter and add the prepared currants. Cream the yeast with a little of the sugar, add a little warm milk and pour in the centre of the flour, sprinkle lightly over with flour and leave for 10 minutes. Then mix to a stiff dough with the beaten egg, adding a little milk if required.

Allow to rise until the mixture doubles itself in size. Di