HOT CROSS BUNS
First Method (with a sponge) Mix together a packet of compressed yeast and a dessertspoon, of sugar until they liquefy; then add \%4 pint of LUKE. WARM milk. Have ready in a LARGE mixing bowl 4oz. sifted flour; make a well in the middle and pour in the yeast mixture; mix to a smooth batter, beating until bubbly with a rotary beater; cover with a cloth and put to rise in a WARM place-until double in size, Meanwhile sift together 14%4lb. flour, 1 teaspoon salt, 1 teaspoon ground cinnamon, 2 teaspoon grated nutmeg, '%4 teaspoon each of ground cloves and ginger; and rub in 4 or 5oz. of good shortening and 4oz. of sugar. Add a little shredded candied peel and Ylb. currants. Mix well. When the yeast mixture in the big bowl is ready, gradually stir into it this second mixture, adding also a beaten egg and another 2 pint of luke warm milk. Knead this lightly for a few minutes, cover with cloth and leave in a WARM place till risen to double in size -perhaps an hour. Then form into buns, arrange on lightly Sreased and floured oven trays, and leave to rise again, till double in size. Make a cross on each, and bake in a hot oven. Brush over with a glaze made by dissolving a tablespoon of sugar in 2 tablespoons of milk and return to oven for a minute or two. Second Method (no eggs) Three cups wholemeal (or 2 wholemeal and 1 white flour), cake compressed yeast, 1 tablespoon butter or good shortening cut up, 1 heaped tablespoon sugar, 1 teaspoon salt, 1 cup sultanas or currants, 1 large cup of luke warm milk (or milk and water), 1 teaspoon each of mixed spice and cinnamon. Mix together the yeast and sugar until they liquefy, then mix this with the fat and salt into the luke warm milk and water until smoth. Sift the flour and spices and mix in the fruit. Pour in the liquid mixture and mix well, adding if necessary more luke warm liquid, to make a soft dough. Cover with cloth and stand in a warm place to rise until double in bulk. Turn out on to floured board. Knead lightly for a few minutes. Form into buns, place them on greased oven shelf in warm place till again double in size (about % hour.) Brush with melted butter, sprinkle with cinnamon, mark with a cross, and bake in a hot oven. ,
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19470328.2.48.3
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New Zealand Listener, Volume 16, Issue 405, 28 March 1947, Page 23
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416HOT CROSS BUNS New Zealand Listener, Volume 16, Issue 405, 28 March 1947, Page 23
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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