beth@umcp-cs.UUCP (03/29/84)
This is an old recipe passed down from my grandmother. I'm not sure where
she got it. These are a family treat made for Christmas and Easter. I'd
like to have them around the rest of the year too.
One caveat: I haven't made these off this copy of the recipe and my mother
usually forgets the raisens. I think this recipe is right. I assume you
know how to make a white frosting out of confectioner's sugar, butter
(margarine), and water to make the crosses. I don't know how many this
makes, but they're good.
Beth
Hot Cross Buns
1/2 cup lukewarm water 4 1/8 cups white flour
1 cup warmed milk 1/3 cup sugar
1 pkg. yeast 1/2 tsp. salt
1/4 cup oil 1 cup raisens
1 slightly beaten egg
Dissolve yeast in water and add to warm milk. In large bowl,
combine salt, sugar, and one cup flour. Stirring with mixer,
slowly add yeast mixture. Add oil and egg. Continue to add
flour (by mixer and then by hand) until four cups are mixed in.
Knead in about 1/8 cup of flour. Put in warm place to rise
SLOWLY. Punch down when doubled. Rise again and punch down.
Form into egg-sized rolls adding some(4-6) raisens to each roll.
Place on greased cookies sheet leaving space between them (they
end up about 3 inches in diameter). Use sharp scissors to snip
cross shaped marks in top of each roll. Rise (until doubled).
Bake at 365F for 20-25 minutes until golden brown. Rub tops with
butter after baking. Make thickish frosting (stiff but runny
enough to make the crosses). Put a cross (big X) on top of each
roll (I usually use an envelope filled with frosting but with a
corner cut out to make the lines). Serve. (These are torn to
make a top and bottom and butter or margarine is spread between
the pieces.) They can be reheated though the frosting may melt.
o To make coffee cake, make a big roll and place in greased pie pan.
Sprinkle with cinnamon and sugar. Rise and bake.
o To make donuts, roll to 1/4 inch. Rise on waxed paper sprinkled
with flour.