Hot Cross Buns Recipe
This recipe for Hot Cross Buns comes as a boon for a special person like me and may also prove to be good for you. In my view, if one calls oneself a good cook, one must have a personal recipe of Hot Cross Buns, just like I do.
Ingredients
2 packages Fleischman's Yeast
2 tablespoons sugar
1 1/2 cups milk, scalded and cooled
1/2 cup lukewarm water
7 1/2 cups sifted all-purpose flour
1/2 cup shortening
2/3 cup sugar
1 1/2 teaspoons salt
2 eggs well beaten
1/2 cup raisins
1/4 cup cherries, cut fine
1 teaspoon cinnamon
1/2 teaspoon nutmeg (spices may be omitted)
Directions
Dissolve yeast and 2 tablespoons sugar in lukewarm water, let stand for 10 minutes.
Add to cooled milk and add 3 1/4 cups flour to make a sponge.
Beat until smooth; cover and let rise in warm place, free from draught, until light, about 1 hour.
Cream shortening and sugar, add salt.
Add to yeast mixture.
Add eggs, raisins and cherries which have been floured, and the other 3 1/4 cups 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.
Beat egg white with 1 tablespoon water until foamy, brush on tops of rolls.
Bake in moderately hot oven 400° F. for 20 minutes.
Brush again with egg white, bake 5 minutes longer.
To make cross, before baking cut with sharp knife, make a shallow cross on top of each bun.
Remove from oven and while still warm fill cross with stiff plain white icing flavored with lemon juice.
Add to cooled milk and add 3 1/4 cups flour to make a sponge.
Beat until smooth; cover and let rise in warm place, free from draught, until light, about 1 hour.
Cream shortening and sugar, add salt.
Add to yeast mixture.
Add eggs, raisins and cherries which have been floured, and the other 3 1/4 cups 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.
Beat egg white with 1 tablespoon water until foamy, brush on tops of rolls.
Bake in moderately hot oven 400° F. for 20 minutes.
Brush again with egg white, bake 5 minutes longer.
To make cross, before baking cut with sharp knife, make a shallow cross on top of each bun.
Remove from oven and while still warm fill cross with stiff plain white icing flavored with lemon juice.
