Time: 15 to 20 minutes.
Sufficient to make 18 buns.

  1. 2 lbs. of flour
  2. 6 oz. of moist sugar
  3. 1/2 gill of yeast
  4. 1/2 pint of milk
  5. 1/2 lb. of butter
  6. warm milk
  • Put the flour into a basin
  • Mix the sugar 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
  • Let the sponge rise in a warm place, which will be accomplished in about 1-1/2 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
  • 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;
  • Put them into a good brisk oven, and just before they are done, wash them over with a little /li>

  • From 15 to 20 minutes will be required to bake them nicely. These buns may be varied by adding a few currants, candied peel, or caraway seeds to the other ingredients; and the above mixture answers for hot cross buns, by putting in a little ground allspice; and by pressing a tin mould in the form of a cross in the centre of the bun.

    Source: The Book of Household Management by Isabella Beeton (1859)

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