Hot Cross Buns ( 1938 version) with my changes in the tip section


 This recipe serves


  • 2 cups milk Milk, reduced fat, fluid, 2% milkfat, with added vitamin A
  • 1/2 cup sugar Sugars, granulated
  • 1/4 cup butter Butter, without salt
  • 1 tsp salt Salt, table
  • 6 cups bread flour Wheat flour, white, bread, enriched
  • 1/4 cup lukewarm water
  • 1 cake compressed yeast
  • 1 tsp cinnamon Spices, cinnamon, ground
  • 2 egg yolks Egg, yolk, raw, fresh
  • 1/4 cup currants Currants, zante, dried
  • 1/4 cup raisins Raisins, seedless


Step 1

Scald the milk with half of the sugar, the butter and salt. When cooled to lukewarm add yeast which has been dissolved in the warm water. Add enough flour to make a sponge, and leave to rise in a warm place until light and spongy. Cover it well to protect from draughts. Blend the beaten egg yolks with the sugar that remains and the cinnamon. Add this to the sponge, add raisins, currants and flour to make a stiff dough. Knead until elastic. Place in buttered bowl and brush over the top with melted butter. Leave to rise in a warm place until double in bulk. Toss in a floured board knead down slightly and then roll out to 3/4 inch thickness. Cut with a round 3 inch cutter and place on greased pan to rise double in bulk. With a sharp knife cut a cross on the top of each bun or instead you may place a cross of pastry on the top. Bake in a hot oven at 400F for about 20 minutes. Brush over the top with a glaze of milk and sugar during the baking


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