Be the first to These hot cross buns are made with yeast, spices, sugar, vanilla, and other ingredients.
Ingredients:
- 2 cups milk
- 2 tablespoons shortening
- 2 tablespoons butter
- 2 eggs
- 1 cup sugar
- 1 tablespoon vanilla extract
- 1 tablespoon salt
- 2 packages active dry yeast
- 1/4 cup warm water
- 8 cups flour
- 1 teaspoon cinnamon
- 1 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1 1/2 cups currants
Preparation:
Scald milk; add shortening and butter and stir until melted. Cool.
Beat eggs in a large bowl. Add cooled milk mixture, the sugar, and vanilla. Dissolve yeast in warm water; add to mixture. Sift together flour and spices. Stir in sifted ingredients, a little at a time, until a soft dough is formed. Stir in currants. Turn dough onto a floured surface; knead until smooth and elastic. Place dough in a buttered bowl; turn to butter both sides. Cover with a cloth and let rise in a warm, draft-free place until nearly doubled in bulk, about 1 hour. Turn out onto floured board and knead a few times. Shape into smooth balls about 2 inches in diameter. Place balls on baking sheets about 2 inches apart. Cover with a dish towel and let rise for about 45 minutes, until doubled in bulk. Just before baking, make a cross in top of each bun by snipping dough with scissors. Bake at 400° for about 15 minutes, or until browned. Makes about 3 to 4 dozen buns. Drizzle with Vanilla Icing or Glaze following the cross mark, if desired.
Beat eggs in a large bowl. Add cooled milk mixture, the sugar, and vanilla. Dissolve yeast in warm water; add to mixture. Sift together flour and spices. Stir in sifted ingredients, a little at a time, until a soft dough is formed. Stir in currants. Turn dough onto a floured surface; knead until smooth and elastic. Place dough in a buttered bowl; turn to butter both sides. Cover with a cloth and let rise in a warm, draft-free place until nearly doubled in bulk, about 1 hour. Turn out onto floured board and knead a few times. Shape into smooth balls about 2 inches in diameter. Place balls on baking sheets about 2 inches apart. Cover with a dish towel and let rise for about 45 minutes, until doubled in bulk. Just before baking, make a cross in top of each bun by snipping dough with scissors. Bake at 400° for about 15 minutes, or until browned. Makes about 3 to 4 dozen buns. Drizzle with Vanilla Icing or Glaze following the cross mark, if desired.
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