Hot Cross Buns Recipe
Ingredients
| Active dry yeast | 1 | |
| Water | 1⁄4 Cup (4 tbs), warm | |
| Milk | 1 Cup (16 tbs), scalded | |
| Sugar | 1⁄4 Cup (4 tbs) | |
| Salt | 1 1⁄2 Teaspoon | |
| Shortening | 1⁄4 Cup (4 tbs) | |
| All purpose flour | 4 Cup (64 tbs) | |
| Egg yolks | 3 | |
| Mace | 1⁄2 Teaspoon | |
| Currants | 1⁄2 Cup (8 tbs) |
Directions
GETTING READY
1.Start by preheating the oven to 400F
MAKING
2.In a bowl, pour water and soften the yeast in it
3.In a mixing bowl, place the sugar, salt and shortening and pour milk over it
4.When the mixture is lukewarm add yeast and 1 ½ cup flour, keep beating rapidly
5.Let the mixture rise until very light
6.Now beat in egg yolks mace, currants and enough flour to make a soft dough.
7.On a floured canvas, knead the dough until it turns smooth
8.In a greased bowl, turn over dough, cover it and let it rise until doubled
9.Now roll dough 1 inch thick, and cut into 2 ½ inch rounds
10.On greased baking sheets, place the dough 2 inches apart and let it rise until light
11.Place the buns and brush with egg white diluted with a little water
12.Using a sharp knife, cut a cross in top of each bun
13.Finally bake in the oven for 25 minutes
SERVING
14.Serve with hot coffee
1.Start by preheating the oven to 400F
MAKING
2.In a bowl, pour water and soften the yeast in it
3.In a mixing bowl, place the sugar, salt and shortening and pour milk over it
4.When the mixture is lukewarm add yeast and 1 ½ cup flour, keep beating rapidly
5.Let the mixture rise until very light
6.Now beat in egg yolks mace, currants and enough flour to make a soft dough.
7.On a floured canvas, knead the dough until it turns smooth
8.In a greased bowl, turn over dough, cover it and let it rise until doubled
9.Now roll dough 1 inch thick, and cut into 2 ½ inch rounds
10.On greased baking sheets, place the dough 2 inches apart and let it rise until light
11.Place the buns and brush with egg white diluted with a little water
12.Using a sharp knife, cut a cross in top of each bun
13.Finally bake in the oven for 25 minutes
SERVING
14.Serve with hot coffee
Chef
