"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Pat and Barb's Spicy Hot Cross Buns Recipe

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This recipe for Pat and Barb's Spicy Hot Cross Buns, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Melody Giles
Added: Thursday, January 29, 2009


2 1/4 oz active dry yeast
7 cups flour
1 c. warm mashed potatoes
1/2 c scaled milk, cooled to lukewarm
1/2 c unsalted butter, melted and cooled
2 large eggs
1 t salt
1/3 c packed dark brown sugar
1/3 c granulated sugar
2 t cinnamon
1 t grated nutmeg
1 1/2 t. allspice
1/4 t. mace
1/4 t ground cloves
1 c raisins
3 T rum
------for glaze--------
1/3 c milk
1/3 c sugar
------for the icing------------
2 T unsalted butter, softened
1 T milk
2 T fresh lemon juice
3 c. sifted powdered sugar

Make the buns: Proof the yeast in a small bowl in 1/2 c lukewarm water for 15 mins. In food processor, blend 1 1/2 c flour with the yeast mixture, mashed potatoes, milk , butter, eggs, salt, brown and white sugars,cinnamon, nutmeg, allspice, mace and cloves. Pulsing 5 times. Transfer the mixture to an oiled bowl, let it stand, covered for 30 mins, or until it is bubbling. Macerate the raisins in the rum, heated for 30 mins. Into the yeast mixture stir in the raisins and rum, 1/4 c minced candied citron (optional) and 4 1/2 c flour until dough forms. Knead the dough on a floured surface, incorporating as much of the remaining flour as necessary to make a smooth dough. Put the dough into an oiled bowl, turn to coat the dough with oil, let it rise, covered in a warm place 1 hour, or, until doubled in bulk. Punch down the dough, for it into 20 balls and put the balls 1 inch apart on a buttered baking sheet. Let the balls rise, covered,in a warm place for 30 -40 mins, or, until they are touching. Bake them in a pre-heated 375 degree oven for 15-18 mins, or until they are golden.
Make the glaze: In a small saucepan, combing the milk and sugar, bringing the mixture to a boil. Reduce until it measures 1/4 c. Brush the buns while they are warm. Brush them again in 2 min and let them cool completely.
Make the icing: In a small bowl beat together the butter, milk, lemon juice adding the powdered sugar in batches, beating smooth. With a pastry bag pipe the icing to form a cross on each bun.




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