Hot Cross Buns
From mystic_river1 16 years ago
- 20 minutes to make
- Serves 32
From an earlier Betty Crocker edition: From old English Spring Festival to the goddesses. Later Christian influence added the cross. Mine from 1969 simply puts them under "Holiday and Foreign Favorites". Read more For those of you who actually own the 1969 edition it is page 79. See less
Ingredients
- 2 packages active dry yeast shopping list
- 1/2 cup warm water (105-115 °) shopping list
- 1/2 cup lukewarm milk, scalded then cooled shopping list
- 3/4 cup unseasoned lukewarm mashed potatoes shopping list
- 1/2 cup sugar shopping list
- 1 1/4 teaspoon salt shopping list
- 1/2 cup butter or margarine softened shopping list
- 2 eggs shopping list
- 1 teaspoon cinnamon shopping list
- 1/4 teaspoon nutmeg shopping list
- 1 cup raisins (or currents--PVA) shopping list
- 1/2 cup citron (or dried/candied fruit of your choice, or orange peel-PVA) shopping list
- 4 1/2 cups Gold Medal flour (If using self rising flour, omit salt) shopping list
- egg yolk glaze shopping list
- quick White icing shopping list
- Dissolve yeast in warm water. Stir in milk, potatoes, sugar, salt, butter, eggs, cinnamon, nutmeg, raisins, citron and 2 1/2 cups flour. Beat until smooth. Mix in remaining flour to form soft dough. shopping list
- Turn dough onto lightly floured board, knead until smooth and elastic, about 5 minutes. shopping list
- Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 1/2 hours. shopping list
- Punch down dough; divide in half. Cut each half into 16 pieces. Shape into a smooth balls and place about 2 inches apart on greased baking sheet. With scissors, snip a cross on top of each bun. Cover; let rise until double, about 40 minutes. shopping list
- Balls Rise and snip shopping list
- Heat over to 375°. Brush tops of buns white egg yolk glaze. Bake about 20 minutes or until golden brown. When cool, frost crossed on tops of buns with Quick White icing. shopping list
- 32 buns shopping list
- Note: rolls can be baked in 2 greased ground layer pans. 9 x 1 1/2 inches, 16 buns in each pan. shopping list
- Quick White icing shopping list
- Mix 1 cup confectionser's sugar, 1 tablespoon water or milk and 1/2 teaspoon vanilla until smooth and of spreading consitency. shopping list
- egg yolk glaze shopping list
- Mix one egg yolk and 2 tablespoons of cold water. shopping list
How to make it
- 130 MINUTES RISE TIME
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- Dissolve yeast in warm water. Stir in milk, potatoes, sugar, salt, butter, eggs, cinnamon, nutmeg, raisins, citron and 2 1/2 cups flour. Beat until smooth. Mix in remaining flour to form soft dough.
- Turn dough onto lightly floured board, knead until smooth and elastic, about 5 minutes.
- Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 1/2 hours.
- Punch down dough; divide in half. Cut each half into 16 pieces. Shape into a smooth balls and place about 2 inches apart on greased baking sheet. With scissors, snip a cross on top of each bun. Cover; let rise until double, about 40 minutes.
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- Let Balls Rise and snip a cross
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- Heat over to 375°. Brush tops of buns white Egg Yolk Glaze. Bake about 20 minutes or until golden brown. When cool, frost crossed on tops of buns with Quick White Icing.
- -----------------
- Note: Rolls can be baked in 2 greased ground layer pans. 9 x 1 1/2 inches, 16 buns in each pan.
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- Quick White Icing
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- Mix 1 cup confectionser's sugar, 1 tablespoon water or milk and 1/2 teaspoon vanilla until smooth and of spreading consitency.
- =====
- Egg Yolk Glaze
- ======
- Mix one egg yolk and 2 tablespoons of cold water.
The Rating
Reviewed by 6 people-
I absolutely love Hot Crossed Buns! :)
noir
in Boston loved it
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Love hot crossed buns, grammie used to make all the time. Great post & thanks for the memory!
kimmer
in Dunedin loved it
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thank you so much Joymarie...My wife loves them alot..
ahmed1
in Cairo loved it
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