Hot Cross Buns
These slightly sweet rolls are an Easter tradition in many families.
Makes about 2 dozen
1 cup Milk
8 Tablespoons Butter
1/2 cup Sugar
1 teaspoon Salt
1 package (1/4 ounce) Dry active yeast
2 Eggs
4 cups Flour
1 teaspoon ground Cinnamon
1 cup Raisins
Egg white
Powdered sugar
Lemon juice
Scald the milk (bring to just under a boil).
Stir in the butter, sugar and salt. Cool
slightly. Whisk in the yeast and allow to
sit 5 minutes. Lightly beat 1 egg and add to
the mixture. Sift the flour and cinnamon together.
Add to the wet mixture to form a dough. Fold
in the raisins. Cover and let it sit in a warm
place for 2 hours. Lightly oil a cookie sheet.
Form the dough into large buns. Return to a
warm place for 1 hour. Pre-heat the oven to
400. Brush the tops of the buns with the other
beaten egg. Bake for 20 minutes. Cool. Make a
cross on top of each bun with an icing made of
an egg white, powdered sugar, and a dash of
lemon juice (blend them until a thick icing forms).
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