English Buns and Hot Cross Buns

Buns.—Sift a pound of flour on the table and with a fourth part of it prepare a soft leaven by forming a hollow or hole in the center and pouring in three-quarters of an ounce of yeast dissolved in a little tepid water; shape it into a ball, score a cross on top, and lay it aside till it has risen to double its size. Make a hole in the center of the remainder of the flour, place in it three ounces of sugar, half an ounce of salt, three ounces of butter and four eggs; mix these ingredients well together, incorporating the flour gradually, and adding two and a half gills of milk; continue to stir, obtaining a soft and not very consistent paste; knead this well for a few moments to let acquire a body, then put with it four ounces of currants that have been cleansed and washed several times in warm water; also add the leaven, but knead it slightly only. As soon as finished lay the paste in a bowl, cover with a cloth and let rise in a mild temperature until it is a third larger than its original size, then turn it over on the floured table and refold it on itself two or three times; break it into pound pieces and roll these into strings three-quarters of an inch in diameter, to cut into lengths of an ounce each; mold them into balls, then roll them into oval shapes; lay them as fast as they are done on lightly buttered tins, and leave them in a mild temperature to rise; egg over and bake in a hot oven.

Hot Cross Buns.—Prepare the dough exactly as for the English buns, adding when it is finished a pinch of cinnamon and grated nutmeg; shape them into rounds instead of ovals, and egg them over once. Just when ready to put in the oven make two opposite incisions on each bun with the tip of a knife to form a cross. Bake at once in a hot oven.