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Hot Cross Buns

chef.jackson's picture
Ingredients
  Active dry yeast/1 cake compressed yeast 1 Tablespoon (1 Package)
  Water 1⁄4 Cup (4 tbs)
  Milk 1 Cup (16 tbs), scalded
  Salt 1 Teaspoon
  Sugar 1⁄2 Cup (8 tbs)
  Shortening 1⁄2 Cup (8 tbs)
  All purpose flour 4 1⁄2 Cup (72 tbs), sifted
  Egg yolks 3 , beaten
  Ground cinnamon 1⁄2 Teaspoon
  Currants 1⁄2 Cup (8 tbs)
Directions

Use very warm water (105°F.to 115° F.) for dry yeast; use lukewarm (80°F.to 90°F.) for compressed.
Sprinkle dry yeast or crumble cake into water.
Let stand for a few minutes, then stir until dissolved.
Pour hot milk over salt, sugar, and shortening and cool to lukewarm.
Add yeast and 2 cups flour, beat well, and let rise until light.
Add egg yolks, then remaining flour mixed with cinnamon.
Add currants.
Knead; put in large greased bowl.
Brush top of dough with melted butter.
Cover, and let rise until doubled in bulk.
Shape into small round buns and place close together in greased pan.
Let rise until doubled in bulk.
With a very sharp knife or razor blade, cut a cross just through the top surface of each bun.
Bake in preheated hot oven (400°F.) for 15 minutes, brush with melted butter, and continue to bake for 5 minutes more.
Cool on a rack.
If desired, brush each bun with a simple frosting made of confectioners' sugar moistened with water.
Makes 1 1/2 to 2 dozen.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Snack
Method: 
Baked
Interest: 
Holiday
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Preparation Time: 
90 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
12

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