Hot Cross Buns
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 dozen N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 cakes yeast 2 tablespoons sugar 2 cups milk, scalded and cooled
7-1/2 cups sifted flour 1/2 cup raisins or currants 1/2 cup shortening
2/3 cups sugar 1/2 teaspoon salt 2 eggs, well beaten



1 Dissolve yeast and 2 tablespoons sugar in lukewarm milk. Add 3-1/4 cups flour to make a sponge. Beat until smooth; cover and let rise in warm place, free from draft, until light, about 1 hour. Cream shortening and sugar; add salt. Add to yeast mixture. Add eggs, raisins or currants, which have been floured, and remaining flour. Turn out on floured board and knead lightly. Place in greased bowl, cover and let rise again until doubled in bulk, about 2 hours. Shape into medium-sized round buns; place in well-greased shallow pans. Cover and let rise again until light, about 1 hour. Brush tops with one egg beaten with 2 tablespoons cold water. With a sharp knife cut a cross on the top of each bun. Bake in hot oven at 425 F. about 20 minutes. While hot, fill cross with plain icing.
2 Plain Icing: Add 4 teaspoons milk or warm water slowly to 1 cup sifted confectioner's sugar to make a smooth, fairly thick paste. Add 1/4 teaspoon vanilla extract. Water will make a more transparent icing than milk.

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