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This recipe for HOT CROSS BUNS, by , is from Grandmother Kathryn's Baking Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Judith Beck


cup milk
cup sugar
1 tsp salt
cup butter
cup warm water
2 Tbsp yeast
1 well beaten egg
cup seedless raisins
tsp cinnamon
tsp nutmeg
4 - 4 cups sifted flour
1 Tbsp milk
4 Tbsp powderd sugar
1 tsp cold water

Scald milk in saucepan, and stir in sugar, salt and butter. Cool to lukewoarm.
Proof the yeast with the cup warm water. Blend in the lukewarm milk mixture.
Stir in egg, raisins, cinnamon, nutmeg and 3 cups of the flour. Mix well. Add more flour until it forms a soft dough and forms a ball that comes away from the sides of the bowl.
Turn dough onto a lightly floured surface. Press into a flat ball. Knead well until smooth and elastic, adding only enough additional flour to keep dough from sticking to the surface and hands.
Place dough in a greased large bowl. Coat top with thin layer of soft butter. Cover with cloth and let rise in a warm place until double - about 40 minutes.
Punch dough down, turn out on flourded surface and divide in half. Shape each half into 9 equal-sized balls. Place in a well-greased baking pan 13x9x2.
Cover with towel and let rise in warm place until double - about 40 minutes.

Preheat oven to 375
Brush tops of raised buns with milk. Bake for 25 minutes or until tops are golden-brown.
Remove from pan and cool on wire rack.
Blend the sugar and water and draw crosses on buns.

Personal Notes:
Personal Notes:
I remember Kathryn making these for Good Friday evening meal.




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