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grammyoftens Hot Cross Buns

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  • grammyoftens Hot Cross Buns

    grammyoften Posted March 09, 2005 07:14 PM
    Here is one printed in our newspaper here that an 90-year-old lady submitted, and she is known as a great cook--she has been baking since she was 8 ..

    HOT CROSSED BUNS

    4-5 cups unsifted flour
    1/3 cup sugar
    1/2 tsp. salt
    1-1/4 tsp. cinnamon
    1 pkg. Fleischmann's Active Dry Yeast
    1 cup milk (can used powdered)
    1/4 cup (1/2 stick) margarine
    2 eggs (at room temperature)
    3/4 cup seedless raisins

    One egg yolk
    2 tbsp. cold water
    Confectioner's sugar frosting


    In large bowl thoroughly mix 1-1/4 cups flour, sugar, salt, cinnamon and undissolved yeast.

    Combine milk and margarine in saucepan. Heat over low heat until liquid is warm (margarine does not need to melt). Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour, or enough flour to make a thick batter. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8-10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in a warm place free from draft, until doubled in bulk, about one hour.

    Punch dough down; turn out onto lighly floured board. Knead in raisins. Divide dough into 18 equal pieces. For each piece into a ball, place balls in two well greased 8" round cake pans. Combine egg yolk and water. Brush buns with mixture. Cover; let rise in warm place, free from draft, until doubled in bulk, about one hour.

    Carefully cut a cross on the top of each bun with a sharp knife Bake in moderate oven (375) about 20-25 minutes, or until done. Remove from pans and cool on wire racks. Frost wile warm with confectioner's sugar frosting.
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