Quick Hot Cross Buns
Quick Hot Cross Buns
1 package active dry yeast or 1 cake compressed yeast
3/4 cup water
1 egg yolk
2 1/2 cups packaged biscuit mix
1/3 cup currants
2 Tablespoons sugar
1/2 teaspoon cinnamon
Soften dry yeast in warm water or compressed yeast in lukewarm water.
Add egg yolk, biscuit mix, currants, sugar and cinnamon. Beat vigorously 2 to 3 minutes. Turn out on surface well dusted with biscuit mix.
Knead until smooth, about 25 strokes. Roll out to 1/2-inch thickness. Cut with floured 2 1/2-inch biscuit cutter. Shape into buns.
Place in greased baking pans and cover with a damp cloth. Let rise in a warm place until almost double, 1 to 1 1/4 hours. If desired, brush tops with slightly beaten egg white.
Bake in hot oven, 400 degrees, 12 to 15 minutes or until done. Let cool. Make crosses with confectioners' sugar icing.
1 package active dry yeast or 1 cake compressed yeast
3/4 cup water
1 egg yolk
2 1/2 cups packaged biscuit mix
1/3 cup currants
2 Tablespoons sugar
1/2 teaspoon cinnamon
Soften dry yeast in warm water or compressed yeast in lukewarm water.
Add egg yolk, biscuit mix, currants, sugar and cinnamon. Beat vigorously 2 to 3 minutes. Turn out on surface well dusted with biscuit mix.
Knead until smooth, about 25 strokes. Roll out to 1/2-inch thickness. Cut with floured 2 1/2-inch biscuit cutter. Shape into buns.
Place in greased baking pans and cover with a damp cloth. Let rise in a warm place until almost double, 1 to 1 1/4 hours. If desired, brush tops with slightly beaten egg white.
Bake in hot oven, 400 degrees, 12 to 15 minutes or until done. Let cool. Make crosses with confectioners' sugar icing.
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