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Granny'S Hot Cross Buns

Holiday.Cook's picture
  Active dry yeast/2 cakes compressed yeast 2 Tablespoon (2 Packages)
  Water 1⁄3 Cup (5.33 tbs)
  Milk 1⁄3 Cup (5.33 tbs), scalded
  Salad oil/Melted shortening 1⁄2 Cup (8 tbs)
  Sugar 1⁄3 Cup (5.33 tbs)
  Salt 3⁄4 Teaspoon
  Enriched flour 4 Cup (64 tbs), sifted
  Cinnamon 1 Teaspoon
  Eggs 3 , beaten
  Currants 1⁄2 Cup (8 tbs)
  Egg white 1 , beaten
  Confectioners sugar 1 Cup (16 tbs), sifted

Soften active dry yeast in warm water or compressed yeast in lukewarm water.
Combine milk, salad oil, sugar, and salt; cool to lukewarm.
Sift together 7 cup of the flour and the cinnamon; stir into milk mixture.
Add eggs; beat well.
Stir in softened yeast and currants.
Add remaining flour (or a little more or less to make a soft dough).
Cover with damp cloth; and let rise in warm place till double (about 1 1/2 hours).
Punch down.
Roll or pat out to 1/2 inch on lightly floured surface.
Cut in rounds with 2 1/2-inch biscuit cutter; shape in buns.
Place on a greased baking sheet about 1 1/2 inches apart.
Cover and let rise in warm place till almost double (about 1 hour).
If desired, cut shallow cross in each bun with sharp scissors or knife.
Brush tops with egg white.
Bake at 375° about 12 minutes, or till done.
Add confectioners' sugar (about 3/4 cup) to the remaining egg white.
Use this as a frosting for piping crosses on warm buns, as shown.

Recipe Summary

Preparation Time: 
5 Minutes

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Granny'S Hot Cross Buns Recipe