HOT CROSS BUNS WITH NO EGGS
Three cups flour (some wholemeal may be used if desired); 1% cake compressed yeast, 1 tablespoon butter or good shortening:cut up, I heaped tablespoon sugar, 1 teaspoon salt, 1 cup sultanas or currants, 1 large cup of lukewarm milk.(or milk and water), 1 teaspoon of mixed spice and cinnamon, Mix together the yeast and sugar till they liquefy, then mix this with the fat and salt into the luke-warm milk and water until smooth, 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 tew 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. When cooked, brush over with sweetened milk and return to oven for.a minute or two,
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19480325.2.44
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New Zealand Listener, Volume 18, Issue 457, 25 March 1948, Page 22
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187HOT CROSS BUNS WITH NO EGGS New Zealand Listener, Volume 18, Issue 457, 25 March 1948, Page 22
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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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