Hot Cross Buns
|Active dry yeast/1 cake compressed yeast||1 Tablespoon (1 Package)|
|Water||1⁄4 Cup (4 tbs)|
|Milk||1 Cup (16 tbs), scalded|
|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)|
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.
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.