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Hot Cross Buns

No recipe image available.An inviting aroma of cinnamon and yeast will fill the house while these traditional buns bake. Egg yolk and shortening keep them moist and flaky.

Recipe Ingredients:

1/4 cup milk
1/3 cup granulated sugar
3/4 teaspoon salt
1/2 cup vegetable shortening
2 (0.25-ounce) packages active dry yeast or 4 1/2 teaspoons
1/2 cup warm water
3 large eggs
4 cups all-purpose flour
3/4 cup currants
1 teaspoon ground cinnamon
1 large egg yolk
1 large egg white
1 teaspoon water

Cooking Directions:

  1. In a saucepan, scald milk; add sugar, salt, and shortening.
  2. Sprinkle yeast on warm water (105°F to 115°F | 40°C to 45°C); stir to dissolve. Set aside for 5 minutes.
  3. In a large bowl, combine the yeast mixture, the milk mixture, 3 eggs, and 1 cup flour. Mix well.
  4. In another bowl, sprinkle cinnamon over currants and mix in 1 egg yolk. Add this to the dough in the large bowl. Mix in completely.
  5. Stir in as much as 3 cups flour, gradually, to make a soft dough.
  6. Place in a greased bowl, turning once to coat, and allow to rise about 1 1/2 hours. Punch down and turn out on a lightly floured surface. Roll to 1/2-inch thick and cut into rounds. Shape into buns and place about 1 1/2-inches apart on greased baking sheets. Cover and let rise about 1 hour.
  7. During the last 10 minutes of cooking, preheat oven to 375°F (190°C).
  8. With a sharp knife cut a cross on each bun, brush with 1 beaten egg white combined with water.
  9. Bake for 15 minutes. Cool.

Makes 18 buns.