Can you believe I have never had a hot cross bun until I made this recipe?Â They could be my new found habit.Â These are tasty, just a little sweet, and great with a mid morning cup of coffee.
Posted by Toni (Leone) Guzski and found on page 56 of our book A Taste of Utica, the recipe will put a smile on the faces of both children and adults.
Hot Cross Buns
- 1/2 cup of milk
- 1/2 cup sugar
- 1/2 tsp salt
- 1/4 cup butter
- 1/2 cup warm water
- 2 pkgs of yeast
- 2 eggs, beaten
- 3 cups of sifted flour
- 2 cups of sifted flour
- 1 tsp cinnamon
- 1/4 tsp allspice
- 1 cup raisins
Scald the milk and add the sugar, salt, and butter.Â Cool to luke warm.Â
Pour 1/2 cup of the warm water in a bowl and add the yeast. Stir.Â Add the luke warm milk mixture.Â Add the eggs and 3 cups of flour.Â Mix until smooth.Â
Mix theÂ 2 cups of flour with the cinnamon, allspice and raisins.Â Blend into the egg-milk-flour mixture and knead until smooth.
Turn into a greased bowl and cover until doubled in volume.Â Punch it down and let rise another 10 minutes.
Divide into pieces the size of golf balls.Â Roll and place on a greased cooked sheet. Let rise 45 minutes.Â
Preheat the oven to 350 F and when hot, bake for 20 â€“25 minutes.Â Let cool slightly.
Mix the icing together:
- 2 cups confectionery sugar
- 1 tsp vanilla
- 2 TBS softened butter
- 2 TBS hot milk
Combine the sugar, butter and vanilla. Gradually add the milk until you get the desired spreading consistency.Â Ice the top of the warm rolls.
The buns didnâ€™t rise the way they should have. I checked the date on the yeast package AFTER I baked them and it had expired 10 days ago. Oh well. The HCBâ€™s were pretty good any way. Iâ€™ll have to try them again with LIVE yeast.Â Â Make a note of that:Â CHECK THE DATE ON YOUR YEAST.Â YOUR BUNS WONâ€™T RISE UNLESS THE YEAST IS ALIVE.