Traditional Hot-Cross Buns
Traditional Hot-Cross Buns
(Yield: 2 1/2 dozen buns)
2 packages active, dry yeast
1/4 cup warm water
1 cup milk
1/2 cup sugar
2 teaspoons salt
1/4 cup shortening
5 cups sifted enriched flour (more or less as needed)
2 eggs
1/4 teaspoon allspice
1 teaspoon cinnamon
1 cup currants
1 egg white slightly beaten
Confectioners' sugar icing
Soften yeast in warm water. Scald milk. Add sugar, salt and shortening and cool to lukewarm.
Add enough of the flour to make a thick batter. Add softened yeast and eggs. beat well.
add spices, currants and enough more flour to make soft dough. Turn out on lightly floured board of pastry cloth. Knead until smooth and satiny.
Place in a greased bowl. Turn dough to crease all sides. Cover and let rise in a warm place, 85 degrees, until doubled, about 1 1/2 hours. When ligh, punch down. Let reset 10 minutes.
Divide dough in two parts. Roll out each part to 1/2-inch thickness. Cut with floured 2 1/2-inch biscuit cutter. Shape into balls and place on greased baking sheet. Let rise until doubled, about 45 minutes.
Brush tops with slightly beaten egg white. Bake in moderate oven, 350 degrees, 20 to 25 minutes. Let cool slightly.
Make cross of white icing on each bun.
Confectioners' Sugar Icing
1 egg white
1 1/2 cup confectioners' sugar
1/4 teaspoon vanilla
Place egg white in bowl. Add sugar gradually to unbeaten white. Beat well after each addition. Beat in vanilla.
Use a pastry tube or paper cornucopia to form crosses on buns.
(Yield: 2 1/2 dozen buns)
2 packages active, dry yeast
1/4 cup warm water
1 cup milk
1/2 cup sugar
2 teaspoons salt
1/4 cup shortening
5 cups sifted enriched flour (more or less as needed)
2 eggs
1/4 teaspoon allspice
1 teaspoon cinnamon
1 cup currants
1 egg white slightly beaten
Confectioners' sugar icing
Soften yeast in warm water. Scald milk. Add sugar, salt and shortening and cool to lukewarm.
Add enough of the flour to make a thick batter. Add softened yeast and eggs. beat well.
add spices, currants and enough more flour to make soft dough. Turn out on lightly floured board of pastry cloth. Knead until smooth and satiny.
Place in a greased bowl. Turn dough to crease all sides. Cover and let rise in a warm place, 85 degrees, until doubled, about 1 1/2 hours. When ligh, punch down. Let reset 10 minutes.
Divide dough in two parts. Roll out each part to 1/2-inch thickness. Cut with floured 2 1/2-inch biscuit cutter. Shape into balls and place on greased baking sheet. Let rise until doubled, about 45 minutes.
Brush tops with slightly beaten egg white. Bake in moderate oven, 350 degrees, 20 to 25 minutes. Let cool slightly.
Make cross of white icing on each bun.
Confectioners' Sugar Icing
1 egg white
1 1/2 cup confectioners' sugar
1/4 teaspoon vanilla
Place egg white in bowl. Add sugar gradually to unbeaten white. Beat well after each addition. Beat in vanilla.
Use a pastry tube or paper cornucopia to form crosses on buns.
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