Sweet Hot Cross Buns
|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)|
|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)|
|Sifted all purpose flour||4 Cup (64 tbs)|
|Confectioners sugar||1 Cup (16 tbs)|
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.