Cross Buns.
Rub half a pound of cooking butter into two pounds of
flour until perfectly smooth; then add half a pound of castor
sugar, a quarter of an ounce of ground cinnamon, and if
liked, the same amount of mace may also be used; then mix
two ounces of German yeast with a pint of tepid milk and
two whole eggs which have been beaten up with a fork; add
this to the other ingredients and knead all together into
a light dough; put into a basin, cover over with a clean cloth,
and place it in the screen before the fire or in some other
warm place to rise for about two hours; then mix in, if liked,
a quarter of a pound of washed and well dried currants, roll
the mixture lightly round with the finger till in the shape of
the buns; put them on a buttered tin and mark the tops in
the form of a cross; put them into the screen again to rise for
about ten to fifteen minutes, then brush over the tops with
warm milk, and bake in a quick oven for fifteen to twenty
minutes.
The quantity given above will make twenty-four to twenty-
eight good sized buns.