Hot Cross Buns

No need to knead. From Hot Off the Griddle #36, March 1995.

METHOD

  1. Combine 1/2 cup scalded milk, 1/4 cup shortening, 1 tbsp sugar, 1 1/2 tsp salt.
  2. Cool to lukewarm by adding 1/2 cup water* and 1 package granular yeast dissolved as directed on package; mix well. (*The water used to dissolve dry yeast should be subtracted from water in recipe.)
  3. Blend in 1 egg, 1/2 cup raisins, 1/2 tsp cinnamon.
  4. Add gradually 3 cups sifted enriched flour; mix until well blended.
  5. Cover and let stand for 15 min.
  6. Shape dough into 18 buns; place on greased baking sheet.
  7. Let rise in warm place until double in bulk, about 45 minutes.
  8. Combine 1 egg white, 2 tbsp cold water; brush tops of buns with mixture.
  9. Cut cross in top of each bun with sharp knife.

Bake in moderately hot oven (400 deg.) 20 minutes, until golden brown.

GLAZE

Combine 4 tsp milk, 1 cup icing sugar, 1/4 tsp vanilla; drip over hot buns, filling crosses.

Posted on September 9, 2015 and filed under breads, muffins & scones.