HOT CROSS BUNS
Mix .together a cake of compressed yeast and a dessertspoon of sugar until they liquefy; then add % pint of lukewarm milk. Have ready in a large mixing bow! 4oz. sifted flour. Make a well in the middle and pour ir the yeast mixture; mix to a smooth hatter, 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 114Ib, 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. sugat. Add a little shredded candied peel and ‘lb. 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 1/2 pint of lukewarm 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 greased 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 feturn to oven for a minute or two.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19480319.2.45
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New Zealand Listener, Volume 18, Issue 456, 19 March 1948, Page 27
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232HOT CROSS BUNS New Zealand Listener, Volume 18, Issue 456, 19 March 1948, Page 27
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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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