Granny'S Hot Cross Buns
|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)|
|Enriched flour||4 Cup (64 tbs), sifted|
|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).
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.