Hot Cross Buns



Historical recipe
Hot Cross Buns

To every 2lbs of flour allow 6ozs of moist sugar,
gill of yeast,
pint of milk,
lb of butter,
warm milk,
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 1 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.


Find out more about hot cross buns.

hot cross buns on a plate

Back to the menu.

Or back to the main Museum.