Celebrate Easter with this hot cross buns recipe
Hot cross buns and have a rich history and cultural significance — the cross is often seen as a symbol of the crucifixion of Jesus and the treat is usually eaten on Good Friday, the day that commemorates the crucifixion.
Making hot cross buns at home is a fun and festive way to celebrate Easter, and there are many different recipes and variations to choose from. You can even add your own special twist to the old-fashioned hot cross buns recipe by using different spices, dried fruits, or even nuts.
Here’s an old-fashioned hot cross buns recipe from the 1960s, plus two even more old school recipes from 1912, so you can pick your favorite way to make some classic Easter buns with real vintage flavor.
One a penny, two a penny, hot cross buns (from 1912)
From The Day Book (Chicago, Illinois) April 4, 1912
We do not hear the cry “Hot Cross Buns, Hot Cross Buns, One a Penny, Two a Penny, Hot Cross Buns,” when we awaken on Good Friday morning in this country.
A good reason for this failure is that our wives and mothers are such excellent cooks that with their own fingers they mix the dough that goes into the bread for the greatest fast day of the year.
In the older countries, the maternal head of the house is not a bread-maker. So the baker boy goes up one street and down another calling in musical tones the well-known rhyme of our childhood.
Here are a couple of recipes for Good Friday buns. Either will make delicious buns. Do not neglect, however, to make a cross in the top of each bit of bread before putting the baking tin in the oven.
Old-fashioned Irish Hot Cross Buns recipe
To 3 cups of milk, add flour enough to make a thick batter. Into this, stir 1 cake of compressed yeast dissolved in warm water. In the morning, add a few spoonfuls of melted butter and 1/2 spoonfuls of grated nutmeg, 1 saltspoon of salt, 1 teaspoonful of soda, and flour enough to make a stiff dough-like biscuit.
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Knead well and let rise 5 hours. Roll to 1/2 inch thickness, cut in round cakes and put in buttered baking pans. Let stand until light.
Make a deep gash in each with a knife. Bake in a moderate oven till light brown. Brush over the top with the beaten white of an egg and powdered sugar.
1960s hot cross buns recipe
From The Salt Lake Tribune (Utah) April 4, 1963
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