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LONDON HOT-CROSS
BUNS
Three cups of milk, one cup
of yeast, or one cake of compressed yeast dissolved in a cup of tepid water,
and flour enough to make a thick batter; set this as a sponge over night.
In the morning add half a cup of melted butter, one cup of sugar, half
a nutmeg grated, one saltspoon of salt, half a teaspoon of soda, and flour
enough to roll out like biscuit. Knead well and set to rise for five hours.
Roll the dough half an inch
thick; cut in round cakes and lay in rows in a buttered baking-pan, and
let the cakes stand half an hour, or until light; then put them in the
oven, having first made a deep cross on each with a knife.
Bake a light brown and brush
over with white of egg beaten stiff with powdered sugar. |
