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Hot-Cross Buns Recipe
|Dried fruit||4 Ounce|
|Candied peel||1⁄2 Teaspoon|
|Grated nutmeg||1⁄2 Teaspoon|
|Salt||3 Pinch (good pinch of)|
|Tepid milk and water||5 Ounce, mixed (not all milk)|
|Cake yeast||1 Tablespoon|
|Mixed spice||1⁄2 Pinch|
|Ground cinnamon||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 2214 Calories from Fat 550
% Daily Value*
Total Fat 63 g96.7%
Saturated Fat 41 g205.1%
Trans Fat 0 g
Cholesterol 124.8 mg
Sodium 965.6 mg40.2%
Total Carbohydrates 364 g121.2%
Dietary Fiber 18.5 g74.1%
Sugars 59.9 g
Protein 45 g90.1%
Vitamin A 28.9% Vitamin C 8.4%
Calcium 39.6% Iron 92.5%
*Based on a 2000 Calorie diet
Add Va-gill of the tepid liquid and a sprinkling of flour.
Cover with a cloth and leave in a warm place until the surface of the liquid is covered with bubbles.
Sift the dry ingredients into a warmed mixing bowl.
Rub in the butter.
Add the sugar, dried fruit and peel.
Add the yeast mixture, toge- ther with the rest of the tepid liquid.
Knead lightly and thoroughly.
Cover and leave in a warm place to rise until doubled in bulk.
Then knead again lightly.
Cut into 12 pieces and form each into a round.
Put on a lightly greased, warmed baking tray and make a cross on each bun.
Allow to rise for 15 mins.
in a warm place.
Bake at 450° F for about 12 minutes.
Finally, brush with a glaze made from mixing 2 tblspns, sugar mixed with the same amount of water or milk, after remov- ing from oven.