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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Hot Cross Buns Recipe

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This recipe for Hot Cross Buns is from My Cookbook Compilation, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cake yeast
1/4 c warm water
1 c scalded milk
3/4 tsp salt
1/2 c sugar + some to glaze buns
1/2 c shortening
4 1/2 c sifted flour (about)
3 egg yolks
Egg whites
1 c raisin if desired
Directions:
Directions:
Soften yeast in water. Add scalded milk to sugar, salt, and shortening. When lukewarm add yeast and 1 1/2 c flour. Beat well and let rise until very light. Add egg yolks and remaining flour. A cup of raisins may be added to the dough if desired. Knead lightly and let rise until doubled in bulk. Roll out dough to 1 in thickness and cut into rounds. Place 2 inches apart on greased baking sheets and let rise. Glaze the surface of each bun with a little egg white diluted with water. With a sharp knife cut a cross on top of each bun. Bake in hot oven (400º) about 20 minutes. Just before removing from the oven brush with sugar and water. Fill the cross with a plain frosting.
Number Of Servings:
Number Of Servings:
2 1/2 dz
Preparation Time:
Preparation Time:
1 hr plus time to rise
Personal Notes:
Personal Notes:
From cookbook owned by Minerva Kathleen Merritt Hooper (1917 - 2001)
Married Earl Leroy Hooper (1912 - 2002) Married September 12, 1935.

"The American Woman's Cookbook" Edited & Revised by Ruth Berolzheimer, Published for Culinary Arts Institute by Consolidated Book Publishers, Inc, Chicago, 1941

Inscription: To Kathleen From Earl May 29, 1943 Harrisville NY

 

 

 

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