Recipe

Hot Cross Buns Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 10 months ago 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". For those of you who actually own the 1969 edition it is page 79. ... More Prep:20m Cook:20m Servings:32	Mystic_rive
	betty crocker 1969 looseleaf binder edition

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Ingredients

2 packages active dry yeast

1/2 cup warm water (105-115 °)

1/2 cup lukewarm milk, scalded then cooled

3/4 cup unseasoned lukewarm mashed potatoes

1/2 cup sugar

1 1/4 teaspoon salt

1/2 cup butter or margarine softened

2 eggs

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1 cup raisins (or currents--PVA)

1/2 cup citron (or dried/candied fruit of your choice, or orange peel-PVA)

4 1/2 cups Gold Medal Flour (If using self rising flour, omit salt)

Egg yolk Glaze

quick White Icing

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.

Balls Rise and snip

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.

32 buns

Note: Rolls can be baked in 2 greased ground layer pans. 9 x 1 1/2 inches, 16 buns in each pan.

Quick White Icing

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.

Directions

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.

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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.

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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

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Mix one egg yolk and 2 tablespoons of cold water.

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Comments

noir 1 year, 10 months ago said:
I absolutely love Hot Crossed Buns! :)

misslionheart 1 year, 10 months ago said:
Hot cross buns! Hot cross buns!
One a penny two a penny - Hot cross buns
If you have no daughters, give them to your sons
One a penny two a penny - Hot cross buns

Must make these with my children, thanks!

kimmer 1 year, 10 months ago said:
Love hot crossed buns, grammie used to make all the time. Great post & thanks for the memory!

ahmed1 1 year, 10 months ago said:
Thank you so much Joymarie...My wife loves them alot..

caramia 1 year, 10 months ago said:
Oh I love these when was growing up in Scotland I used to make a run for these all the time.GREAT! post you have my 5

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