WHOLEMEAL HOT CROSS BUNS
HREE cups wholemeal, 2 cake compressed yeast, 1 tablespoon lard or. butter (cut up), 1 heaped tablespoon sugar, 1 teaspoon salt, 1 cup sultanas or raisins, cinnamon to taste, 1 large cup lukewarm ‘scalded milk, or milk and water, white flour for kneading. Liquefy yeast and sugar, mix butter, salt and yeast into lukewarm liquid till smooth, Mix fruit into sifted meal and cinnamon. Pour in liquid and mix well. If necessary, add a little more lukewarm liquid to make soft dough. Stand in warm place until double the size. Turn out on white floured board. Knead lightly from 5 to 10 minutes. Cut into buns, mark with a cross, then place on greased oven shelf in a warm place till they are double the size-about half an hour. Bake in hot oven. Brush with melted butter, and sprinkle with cinnarion. HOT CROSS BUNS IRST- mix together an ounce packet of compressed yeast and a teaspoon of sugar until they liquefy, then add a teacup of lukewarm milk (%4 pint). Have ready 4oz. of sifted flour in a large mixing bowl, and pour the yeast mixture into it. Mix to a smooth batter, cover with a cloth, and stand in a warm place for % to % hour. Meanwhile, sift into another bowl 144lb. flour, 1 teaspoon ground cinnamon, 12 teaspoon grated nutmeg, %4 teaspoon each of ground cloves and ginger. Rub into this 5oz. butter, add 4 or 5oz. castor sugar (you can roll ordinary sugar fine), a little shredded candied peel, and %]b. currants, and mix well. When the yeast mixture in the big bowl is ready, gradually stir into it the second mixture, adding also a beaten egg, and another 14 pint lukewarm milk. Mix all lightly and beat well. Cover the. bowl with a cloth and leave in warm place till it is double the sizeabout an hour and a-half. Then turn on to floured board and divide into 36 little portions. Work each into a smooth bun shape, and place on lightly greased and floured oven. shelves, leaving space between each to allow for rising. Make a cross on each bun, cover with a cloth, and leave in warm place till they are double their size-about 20 minutes. Bake in hot oven, about 20 to 25 minutes. Brush over with a glaze made by dissolving 1 tablespoon castor sugar in 2 tablespoons milk, and return to the oven for a minute or two.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19440331.2.43.3
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New Zealand Listener, Volume 10, Issue 249, 31 March 1944, Page 19
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410WHOLEMEAL HOT CROSS BUNS New Zealand Listener, Volume 10, Issue 249, 31 March 1944, Page 19
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