Hot Cross Buns
To every 2lbs of flour allow 6ozs of moist sugar,
½ gill of yeast,
½ pint of milk,
½ lb of butter,
a little ground allspice.
Mode - put the flour into a basin, mix the sugar and the
allspice well with it, make a hole in the centre, and stir in the yeast and milk
(which should be lukewarm), with enough of the flour to make it the thickness of cream.
Cover the basin over with a cloth, and let the sponge rise in a warm place, which will be
accomplished in about 1½ hour.
Melt the butter, but do not allow it to oil; stir it into the other ingredients, with
enough warm milk to make the whole into a soft dough; then mould it into buns about the
size of an egg; lay them in rows quite 3 inches apart; set them again in a warm place until
they have risen to double their size; press a tin mould in the form of a cross in the
centre of each bun, then put them into a good brisk oven and, just before they are done,
wash them over with a little milk. From 15 to 20 minutes will be required to bake them nicely.
Source: The Book of Household Management, Isabella Beeton, 1861.