Hot Cross Buns

Served during Lent, and particularly on Good Friday.


1 cup milk, scalded
1/2 cup sugar
8 tablespoons melted butter
1/2 teaspoon salt
1 yeast cake, or dry yeast
1/4 cup warm water
1 egg, well beaten
3 cups flour
1/2 teaspoon cinnamon
1/2 cup currants
1/4 cup shredded citron
pinch of ground cloves
1 egg, well beaten
confectioners' sugar and milk


Combine the milk, sugar, butter, and salt. When lukewarm, add the yeast cake dissolved in water. Add the egg and mix well. Sift together the flour, cinnamon, and cloves, add the currants and citron, and mix thoroughly. Cover and let rise in a warm place (75-85 degrees) until double in bulk. Shape into round buns and place close together in a well buttered pan. Let rise again. Brush the top of each bun with beaten egg. Make a cross on each bun with a sharp knife. Bake in a hot oven (400 degrees F) for 20 minutes. Remove from oven and brush over lightly with crosses made of confectioners’ sugar moistened with milk.

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