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Hot Cross Buns Recipe

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

Aunt Helen Healer
Added: Sunday, October 5, 2008


1/4 cup milk
1/3 cup sugar
3/4 t. salt
1/2 cup butter
2 packages dry yeast
1/2 cup warm water
3 eggs
4 cups sifted flour (more if needed)
3/4 cup currants (or raisins)
1 egg white
1 t. cold water
white frosting (recipe follows)

Scald milk and then add sugar, salt and butter. Cool to lukewarm. Sprinkle yeast on the warm water and stir to dissolve. Add eggs, yeast and 1 cup flour to the milk mixture and beat with electric mixer at medium speed for about 2 minutes, occasionally scraping the bowl. Stir in currants and enough flour, a little at a time, to make a soft dough that is easy to handle. Knead the dough and turn out onto a floured board. Pat to 1/2" thickness and cut into rounds with a 2 1/2" biscuit cutter. Shape cutouts into buns and place 1 1/2" apart on a greased baking sheet. Cover and let rise in a warm place until doubled (about an hour). With a very sharp knife, cut a shallow cross on the top of each bun and brush tops with egg white mixed with 1 t. cold water. Bake at 350F for 15 minutes or until golden. Cool on a wire rack for 5 minutes then fil the crosses with frosting.


1 cup powdered sugar
1/2 t. vanilla
2 T. hot water (just enough to create the right consistency)

Yields about 18 buns.




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