HOT CROSS BUNS.

Star (Christchurch), Volume XLIV, Issue 77, 31 March 1931, Page 10

HOT CROSS BUNS.

One pound of flour Pinch of salt Three-quarters of an ounce of yeast One teaspoonful of mixed spice Two tablespoonfuls of castor sugar Quarter of a pound of currants' One ounce of candied orange peel Two ounces of margarine or butter Half a pint of milk. Wash, pick over and dry the currants, and cut up the peel. Sift the flour with the salt and mixed spice. Rub in the butter, add the prepared fruit and the sugar, keeping back one level teaspoonful to mix with the yeast. Mix the yeast and sugar until they liquefy, then stir in the milk, which should be lukewarm. Strain this into the centre of the flour, etc., and mix to a soft dough, adding a little more warm milk if required. Turn on to a floured board, divide into about eighteen portions, and form each into smooth bun shapes. Put on lightly greased and floured baking sheets, leaving a space between each. Mark two lines on each bun with the back of a knife to form a cross, and stand in a warm place to rise until they are double their size. Then put in a hot oven to bake. They will take about twenty to twenty-five minutes. When cooked, brush the top of the buns with sugar and milk glaze, and return to the over for a minute or two to dry it. To make the glaze, mix three dessertspoonfuls of milk with one and a half dessertspoonfuls of castor sugar, and stir till dissolved.