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Hot Cross Buns Recipe

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

Wil Wagner
Added: Thursday, June 22, 2006


2 packages yeast (4-1/2 teaspoons)
1/2 cup warm water (105 to 115 degrees)
1/2 cup lukewarm milk, scalded then cooled
3/4 cup unseasoned lukewarm mashed potatoes
1/2 cup sugar
1-1/4 teaspoons salt
1/2 cup butter, softened
2 eggs
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 to 1-1/2 cups raisins
About 4-1/2 cups all-purpose flour
1 egg yolk
2 tablespoons water
1 cup powdered sugar
1 tablespoon water or milk
1/2 teaspoon vanilla

Dissolve yeast in warm water. Stir in milk, potatoes, sugar, salt, butter, eggs, cinnamon, nutmeg, raisins and 2-1/2 cups of the flour. Beat until smooth. Mix in remaining flour to form a 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 and divide in half. Cut each half into 16 pieces. Shape into smooth balls and place about 2 inches apart on a greased baking sheet. With scissors, snip a cross on top of each bun. Cover; let rise until double, about 40 minutes. Heat oven to 375. Mix together egg yolk and water to make glaze, and brush tops of buns. Bake about 20 minutes or until golden brown.
Meanwhile, make icing by mixing ingredients together until smooth. Frost top of buns when cool.

Number Of Servings:
Number Of Servings:
32 buns




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