HOT CROSS BUNS.

Stratford Evening Post, Volume XXX, Issue 14, 19 April 1916, Page 2

HOT CROSS BUNS.

With the near approach of (food Friday, some hot cross him recipe* will no doubt be appreciated. If yeast be used, the ordinary compressed yeast is best. The dough should not be exposed to extremes of heat and cold, as the yeast plant is a ‘very delicate one and easily killed, [when dough is put to rise the best place for it is in a wooden box placed [so that it stands on end; the sides ul the box then keep away any draughts [there may he, and the opening of the j box may be turned towards the stove, so that the air inside becomes warm and of an even temperature.

To make the buns put two basins to wane, and then into one sieve ijfib of fHour with a good pinch of salt. Cream loz. yeast with about a tea spoonful of sugar, and add to it gills of lukewarm milk; mix these well together and then strain them into the basin containing the flour. Beat all together with a wooden spoon, and leave 'the mixture to rise for about an hour. |Take another basin and mix m it Jib 1 butter, Jib sugar. Jib sultanas, 2oz. ,candid peel (finely shredded; not chop (peel), 2 eggs, and one level tablespoon !f«l mixed spice (that is if spice is (liked). When the mixture in the first • basin has risen mix in these ingredients uith eggs, one at a time; the hatter must lie well beaten tor about ton minutes, or until it begins to come away from the sides of the; basin, jit is best to do the beating with the hand, as the dough is always rather [stiff. When well mixed leave the baiter in a warm place away from draughts. The rising process should take about an hour, but if the dough is tc ho made over-night a little yeast may he used. Next turn the dough on a board and out it into pieces of [an equal size. Knead the pieces very lightly into the shape of small buns, and make a cross on the top with the blunt edge of a knife. Place the buns in rows on a greased baking tin, and loan' them to prove for half an hour, and then bake until they are nice and brown, dust before removing th° buns from the oven mix a little milk' and sugar together in a cup and brush the tops over, with this, which will give them a nice glaze. When cooked remove from the oven and place to air either on a sieve or a wire cake rack.

j Spiced Buns.—These are more in the nature of scones, but many prefer them to the first recipe given, as they are, not so sweet. Pass 11b flour through a sieve, add Joz. cream of tartar, Joz. spice, and a pinch of salt. Rub in 2oz. of butter with the tips lof the fingers. Then mix the flour .to la. paste with half pint milk, which iinust be slightly warmed, and have dissolved in it Joz. bicarbonate of soda ; add the milk a little at a time, and when the flour forms a thick doiigh turn it on to a board.and make it up into little buns or scones. This process must be done very quickly, as the bicarbonate of soda wilt be working ail the time, and the, longer it is kept out of the oven the less-its effect will he. Co- k for about 15. minutes, and if liked hot servo on a folded napkin.

Another Recipe.— Pass lib Hour through a sieve with ] teaspoonful salt. 2 teaspooufnls baking powder, 1 teaspoonful spice. Work in 2oz. butter'with the tips of the fingers. Make a well in the centre of the flour. Break.an egg into a small basin and add a little under J. pint milk; heat this together, and add it gradually to the flour until a workable dough is formed. Make into buns, scones, or rolls, and bake in a moderate oven.