Title: Hot Cross Buns
Categories: Bread Osg1966
Servings: 1
1/4 c Shortening
1/2 c Sugar
1 ts Salt
1 c Water; boiling
1 c Milk; evaporated
1 ea Yeast cake
1/2 c Water; lukewarm
2 ea Eggs
7 c Flour
1 c Currants; or raisins
Pour boiling water over fat, sugar and salt, add milk. When lukewarm
add yeast, dissolved in lukewarm water. Add beaten eggs. Stir in 4 c.
flour. Beat hard and add enough flour to make a soft dough. wash and
drain currants, fold into dough. Place in greased bowl and grease top
of dough. Cover with waxed paper and a lid or cloth and keep in a cool
place until ready for use. Put in small buns and let rise until double
size. Bake 15 minutes then cool and cover with powdered sugar.
Note: Assume moderate oven 350 - 400 F.
Source: Grace Weller, Rehoboth Center Grange, Perry County, OH
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