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Hot Cross Buns Recipe

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This recipe for Hot Cross Buns, by , is from Beito-Hegne-Sponhaltz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Terry Matthews
Added: Friday, November 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
First, crush 1/2 tsp. of fresh cardamom (comes in pods at a natural food store)
1 C. milk
2 Tbsp. butter
1 pkg. yeast
1/4 C. lukewarm water
4 C. flour
1/3 C. sugar
3/4 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
3/4 C. currants
1/4 C. finely diced candied orange peel (can be omitted if you can't find it!)
2 eggs, well beaten
1 egg yolk diluted with 1 tsp. water for topping

Lemon frosting: (mix with fork until smooth)
1 C. powdered sugar
2 tsp. lemon juice
1 tsp. water

Directions:
Directions:
Scald the milk, stir in the butter, and cool to lukewarm. Dissolve yeast in the 1/4 C. warm water. Mix flour with sugar, salt, cinnamon, cloves, nutmeg and cardamom. Combine the flour mixture with currants and orange peel; stir in the eggs, cooled milk, and yeast; blend well. Tuyrn dough out onto a lightly-floured board and knead until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place until doubled in bulk, about 1 1/2 hours.
Stir down dough, pinch off pieces, and form smooth, rounded balls about 1 1/4 inches in diameter. Place balls of dough on a lightly greased baking sheet about 2 inches apart. Brush each bun lightly with the egg yolk and water topping. Let the buns rise in a warm place until doubled in bulk, about 30 min. Bake in a hot oven (400 ) for about 10 minutes, or until lightly browned. Then, with a spoon or the tip of a knife, drizzle frosting on top of each bun to form a small cross. Serve warm.
To cook the night before, bake until just starting to brown, leave on cookie sheets, then reheat at 400 for a few minutes on Easter morning. Frost in the morning!

Number Of Servings:
Number Of Servings:
3 doz. small buns
Preparation Time:
Preparation Time:
2 1/2 hours, including rising time
Personal Notes:
Personal Notes:
This is a Matthews family Easter tradition. Legend says small hot cross buns we served in England of the 1300's, when they were served on Good Friday and allegedly given to far-traveling churchgoers on Easter Sunday. I usually make on Holy Saturday evening and reheat on Easter morning. They make great gifts for neighbors or friends, too.

 

 

 

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