Hot Cross Buns
In the sixth century, Pope Gregory ordained that only bread, salt,
and vegetables should be eaten on Good Friday. Loaves of bread were
marked with a cross before they were baked, to indicate that they
might be eaten on this day.
1 cup milk
1/3 cup butter or margarine
1/2 cup sugar
1-1/2 teaspoons salt
2 packages active dry yeast
1/4 cup warm (not hot) water (105°-115°)
5 cups sifted all-purpose flour (approximately)
2 eggs, beaten
1 cup golden seedless raisins
1 egg yolk
Confectioners' Sugar Icing (see recipe)
Scald milk; add butter or margarine, sugar, and salt. Stir until
sugar dissolves; cool to lukewarm. Sprinkle yeast on water; stir
until dissolved. Add to milk mixture.
Add half the flour; mix well. Stir in 2 eggs. Add
enough flour to make a soft dough; mix well. Knead about 10 minutes.
Place in greased bowl; brush with shortening.
Cover; let rise in warm place till double in bulk
— about 1-1/2 hours. Punch down. Turn out on floured board; knead in
Shape into 1-1/2-inch balls. Place in greased
shallow baking pans, 1 inch apart.
Brush with egg yolk diluted with a little water.
Cover; let rise till double in bulk — about 1 hour.
Bake at 375° for 30 minutes. Cool. Make crosses
on buns with Confectioners' Sugar Icing (see recipe). Makes about
2-1/2 dozen buns.
Confectioners' Sugar Icing
Confectioners' Sugar Icing accompanies the Hot Cross Buns, but also
many other recipes.
Mix together 1 cup sifted confectioners' sugar, 1-1/2 Tablespoons
warm milk, and a few drops vanilla.
Recipe Source: Cook's Blessings, The by Demetria