HOT CROSS BUNS
f BREE cups flour (some wholemeal it desired), %2 cake compressed yeast, 1 tablespoon butter, 1 heaped tablespoon sugar, 1 teaspoon salt, 1 cup sultanas or currants, 1 large cup luke-warm milk (or milk and water), 1 teaspoon mixed spice and cinnamon. Mix yeast and sugar till they liquety, then mix this, with the fat and salt, into the luke-warm milk and water until smooth. Sift Hour and spices and mix in the fruit. Pour in the liquid mixture and mix well, adding, if necessary, more lukewarm liquid, to make a soft dough. Cover with cloth and stand in warm place to rise until double in bulk, Turn out on to floured board. Knead lightly for a few minutes. Form into buns, place on greased .- oven shelf in warm place till again dpuble in size (about % hour). Brush with melted butter, sprinkle with cinnamon, mark with a cross and bake in 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/NZLIST19530327.2.52
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New Zealand Listener, Volume 28, Issue 715, 27 March 1953, Page 23
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172HOT CROSS BUNS New Zealand Listener, Volume 28, Issue 715, 27 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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