An inviting smell of cinnamon
and yeast will fill the house while these traditional buns bake.
Egg yolk and shortening keep them moist and flaky.
Hot Cross
Buns
1/4 cup milk
1/3 cup granulated sugar
3/4 teaspoon salt
1/2 cup vegetable shortening
2 (1/4-ounce) packages active dry yeast or 5 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
In a saucepan, scald milk;
add sugar, salt, and shortening.
Sprinkle yeast on warm
water (105°-115°F); stir to dissolve. Set aside for 5
minutes.
In a large bowl, combine
the yeast mixture, the milk mixture, 3 eggs, and 1 cup flour.
Mix well.
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.
Stir in as much as 3 cups
flour, gradually, to make a soft dough.
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.
During the last 10 minutes
of cooking, preheat oven to 375°F.
With a sharp knife cut
a cross on each bun, brush with 1 beaten egg white combined with
water.
