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Breads pg 1 >  Buns, Hot Cross Buns (1896)



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The Boston Cooking-School Cook Book by Fannie Merritt Farmer (Boston, 1896)


• 1 cup scalded milk
• 1/4 cup sugar
• 2 tablespoons butter
• 1/2 teaspoon salt
• 1/2 yeast cake dissolved in 1/4 cup lukewarm water
• 3/4 teaspoon cinnamon
• 3 cups flour
• 1 egg
• 1/4 cup raisins stoned and quartered, or 1/4 cup currants


Add butter, sugar, and salt to milk; when lukewarm, add dissolved yeast cake, cinnamon, flour, and egg well beaten; when thoroughly mixed, add raisins, cover, and let rise over night.

In morning, shape in forms of large biscuits, place in pan one inch apart, let rise, brush over with beaten egg, and bake twenty minutes; cool, and with ornamental frosting make a cross on top of each bun.


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