"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Hot Cross Buns Recipe

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

Laura Melville Johnson
Added: Saturday, September 1, 2007


1 1/2 c Scalded Milk
1/2 c Brown Sugar
1/2 c Butter or Margarine
3/4 t Salt
2 Yeast
1/4 c Warm Water (105 - 115)
2 Egg, beaten
4 1/2 c all-purpose Flour, divided
2 t Ground Cinnamon
1/2 t Nutmeg
1/2 t Cloves
1/2 c Raisins or Currents
1 Egg
1 T Milk

Combine 1 1/2 cups milk, brown sugar, and salt in a large bowl, cool to lukewarm. Dissolve yeast in warm water. Add to milk mixture and mix well.
Combine 3 cups flour and spices. Add to milk mixture and beat with electric beater until smooth about 4 minutes. Combine currants and 1/2 cup flour, stir to coat. Stir into batter. Stir in enough remaining flour to make stiff dough, turn out onto a lightly floured surface and knead until smooth and elastic. Place in a well greased bowl; turning to grease top of dough. Cover, and let rise in a warm place 85, free from drafts, until double in bulk.

Divide dough in half and divide each half into 12 equal pieces - roll each piece into ball. Place on baking sheet; let rise in a warm place 30 minutes or until double in bulk.

Combine egg and 1 tablespoon milk beat until frothy. Brush buns with egg mixture. Bake at 400 for 20 minutes or until golden brown. Remove from baking sheets, cool on wire racks. With powdered sugar icing, fill decorating bag and with metal #4 tip, pipe a cross on each roll.




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