HOT CROSS BUNS
NE pound flour, *4 oz. yeast, 1 level teaspoon powdered cinnamon, 2 0z. mixed candied peel, 2 oz. sultanas, pinch salt, 2 tablespoons castor sugar, 1 teaspoon mixed .spice, 2 oz. butter, 2 oz. currrants, 2 pint milk, 1 egg. Sift Hour with salt and spice, rub in butter and add prepared fruit and sugar, keeping back half a teaspoon of sugar to mix with yeast. Mix sugar and yeast till liquid, then stir in luke-warm milk, Strain this mixture into centre of dry ingredients, make into soft dough, adding also beaten egg. Divide into,small portions, shape into buns, put on greased slide. Mark with a cross, leave to rise until twice the size. Bake in hot oven, brush over with sugar and milk, and return to oven for 2° minutes.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19530313.2.52
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New Zealand Listener, Volume 28, Issue 713, 13 March 1953, Page 23
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134HOT CROSS BUNS New Zealand Listener, Volume 28, Issue 713, 13 March 1953, 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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