| Show for fi Hot oi Cross Buns duns GOOD FRIDAY Its It's s tine the Pay Day Since medieval days clays the i hot cross bun has been a symbol of Good these buns sold from house to house on Friday Fridae In early England were Good F Friday morning morning Tl These pictures H.-cre H. taken at the studios of Eleanor Howe noted Chicago food economist J I k Y b o Pat sugar butt butter r. r salt nit in bowl Add milk Stir w well ll Cool When lukewarm add yeast tad and one n egg but beaten n. n Sift SUt together flour cinnamon cinnamon cinna- cinna mon and nd nutmeg g. g Add to the liquid Mix Stir ia is J silted sifted d dry dr ingredients and currants f r rf f k Place in greased bowl cover and let brie rise until double in in bulk Turn dough onto lightly I Bour Soured floured d board shape into ball and knead ad until smooth and Ind elastic clastic This requires about five Eve minutes The ingredients 1 I cup sugar 2 tablespoons tablespoon butter buller lh teaspoon salt 1 cup scalded milk 1 yeast east cake cale softened in 1 IA cup of lukewarm water 2 eggs 4 J cups flour 1 h. h teaspoon of cinnamon j JA teaspoon oj of nutmeg y cup of currants Step by procedure is shown sTrown below r k Y F n Flour hands lightly end nd shape dough Into small balls about the size of 01 a large walnut Th Then n place them on a greased baking sheet and l let Jet t tb them m rise in in a I warm place until they are Je about double tn is bulk 4 F Fry 4 ry t. t Sa dd Brush rolls with remaining egga w well b beaten It Q With a sharp knife cut ut a II cross in in the tb top tan of each bun Thc Th-cn Th let lee the buns rise rise until th they y yore ore light Bake Bah in a t mod moderately hot bot oY oven n Op- Op ap ap- ap degrees detre s for or 25 JS to |
