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Hot Cross Buns

Add to a quart of warmed new milk half a pound of flour, a couple of eggs, and dissolve in it two ounces of German yeast. Stir this mixture well together, cover over the pan and set it in a warm place to rise. After it has risen and again fallen mix with it four pounds of flour previously rubbed with a pound of butter, a half pound more of the sugar and half an ounce of mixed spice, using enough flour to make a stiff dough; then set it once again in a warm place to rise, having it well covered with a cloth. When it has risen to nearly double its original proportions shape with the hands into balls and place them on a buttered baking-tin, leaving space enough between them to prevent their becoming joined. Set them one side for a few minutes and then cut across on the tops in the shape of a cross, brush over with a little milk and again set to one side. After the lapse of a few minutes more place in a hot oven and bake. When they are done brush the tops with milk, and serve.