Welcome to Dollar Stretcher Community Sign in | Join | Help
in Search

Hot Cross Buns

Last post Sun, Mar 24 2013 10:36 AM by gayla. 0 replies.
Page 1 of 1 (1 items)
Sort Posts: Previous Next
  • Sun, Mar 24 2013 10:36 AM

    • gayla
    • Top 500 Contributor
    • Joined on Tue, Mar 5 2013
    • Posts 123

    Hot Cross Buns

    each year I post this recipe I was a our local store picking up a a cake and there on the counter was  4 hot cross buns for 5.99

    Hot Cross Buns

    1/2 cup warm water
    2 packages active dry yeast

    * * * *
    1/4 cup milk, scalded
    1/2 cup salad oil or melted shortening
    1/3 cup sugar
    3/4 teaspoon salt
    3 1/2 to 4 cups sifted all-purpose flour
    1/2 to 1 teaspoon cinnamon
    3 beaten large eggs
    * * * *
    ( Optional; 2/3 cups currants )

    Soften active dry yeast in warm water. Combine milk, salad oil, sugar, and salt; cool to lukewarm. Sift together 1 cup of the flour and the cinnamon; stir into milk mixture. Add eggs; beat well. Stir in softened yeast. ( Optional; stir in currants ) .. Add remaining flour or enough to make a soft dough, beating well.

    Cover dough with damp tea towel and let rise in a warm place till double, about 1 1/2 hours. Punch down and turn out on a lightly floured surface. Roll or pat to 1/2 inch thick. Cut dough in rounds with a floured 2 1/2 inch biscuit cutter.

    Shape buns with fingers and plance a greased baking sheet, about 1 1/2 inches apart. Cover and let rise in a warm place till almost double, about 1 hour. If desired, snip shallow cross in each bun with "sharp" scissors or knife. Brush tops with 1 slightly beaten egg white. ( you'll have some egg white left over, save it to use in the frosting )

    Bake in a moderate oven, 375' for 15 minutes or until lightly browned. Remove buns to rack to cool slightly.

    For frosting, add vanilla and about 3/4 cup confectioners sugar to the remaining egg white. Pipe frosting crosses on while buns are warm.

    Serve while warm. Makes about 2 dozen


    Officially Recognized Stretchpert in Frugal Food and Cooking and in Slow Cooker Foods
Page 1 of 1 (1 items)
About Us    Privacy Policy    Writers' Guidelines     Sponsorship     Media    Contact Us

Powered by Community Server (Commercial Edition), by Telligent Systems