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Sweet Hot Cross Buns

Western.Chefs's picture
Ingredients
  Scalded milk/1/2 cup evaporated milk and 1/2 cup water, scalded 1 Cup (16 tbs) (Bottled)
  Shortening 1⁄4 Cup (4 tbs)
  Granulated sugar 1⁄3 Cup (5.33 tbs)
  Salt 1⁄2 Teaspoon
  Granulated sugar 1 Teaspoon
  Fresh yeast cake 1 Ounce (1 Piece)
  Lukewarm water 2 Tablespoon
  Egg 1 , beaten
  Seedless raisins 1⁄2 Cup (8 tbs)
  Cinnamon 1 Teaspoon
  Allspice 1⁄4 Teaspoon
  Sifted all purpose flour 4 Cup (64 tbs)
  Egg white 1
  Confectioners sugar 1 Cup (16 tbs)
Directions

Combine milk, shortening, 1/3 c sugar and salt, and cool to lukewarm.
Mix the 1 teasp sugar with yeast cake that has been softened in the lukewarm water, and add.
Add egg, raisins, cinnamon, allspice, and as much sifted all-purpose flour as can be stirred into the dough.
Place in a greased bowl, cover, and let rise in a warm place (80°-85°F.) until double in bulk—about 1 1/2 hrs.
Knead, shape into 2" balls, and arrange, side by side, in greased or oiled pan about 9" x 9" x 2".
Brush each bun with egg white; cover with a clean towel and let rise in a warm place (80°-85°F.) until double in bulk—about 45 min.
Snip a deep cross in the top of each with scissors.
Bake in a hot oven of 425°F for 25 min., cool, and fill the cross on top of each with the confectioners' sugar to which enough water has been added to make a thin frosting.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Ingredient: 
Egg

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