Hot Cross Buns
Make these special hot cross buns, the traditional food for Good Friday. We have them for a simple Good Friday supper with milk to drink. They are delicious—well worth the effort!
2/3 cup sugar
1 teaspoon salt
2 packages active dry yeast
about 5 cups bread or all-purpose flour
1½ cup milk
½ cup butter or margarine
1 cup dark seedless raisins
Confectioners’ Sugar Icing (below)
About 4½ hours before serving:
In large mixer bowl combine sugar, salt, yeast and 1½ cups flour. Heat milk and butter until very warm (120°–130°F). Using dough hook with mixer at low speed, beat liquid into dry ingredients until blended. Increase speed to medium; beat 2 minutes. Beat in 1 egg and 1 cup flour to make a thick batter; continue beating 2 minutes, scraping bowl often. Stir in raisins and enough additional flour (about 2 to 2½ cups to make a soft dough.
Knead on low with dough hook for about 8–10 minutes, adding flour as needed. Be careful not to add to much flour as that will make the buns too dry. Shape dough into a ball and place in a greased bowl, turning dough over so the top is greased. Cover and let rise in warm place (80°–85°F) away from draft until doubled, about 1 hour.
Punch down dough; turn onto floured surface; divide into 15 equal pieces; cover with bowl and let rest 15 minutes. Grease 9 x 13-inch baking pan.
Shape dough into balls by pulling the ends around and down; place in baking pan. Cover with towel; let rise until doubled, about 1 hour.
Preheat oven to 350°F. In small bowl beat remaining egg. With a sharp knife cut a cross in each bun; brush with egg. Bake 15 minutes or until buns are golden.
Remove pan from oven to wire rack; cool 15 minutes. Prepare icing. Spoon into decorating bag with medium writing tip (Aetco 7 or 8). Fill cross in each bun with icing. Makes 15.
CONFECTIONERS’ SUGAR ICING
Mix ¾ cup sifted confectioners’ sugar with 1 tablespoon milk.
From “Susan, our beginning cook makes Old-Fashioned Hot Cross Buns,” Good Housekeeping, sometime in the early 1970s.