Hot Cross Buns

Preparation info

    • Difficulty


Appears in

The Cookery of England

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.


  • 1 lb. (½ k.) flour
  • a pinch of salt


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