Easter Bread Recipes from Razzle Dazzle Recipes
 Hot Cross Buns Recipe
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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
melted shortening
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 raisins.

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 Taylor


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