Marie Swackhanier, Caro, Michigan, would like a recipe for Hot Cross Buns that are usually served at Easter.
Donna McNicholas, Holton, Kansas, sends this recipe, saying, “My mom always made these for Easter. I inherited her recipe book. Mom was always a farm girl and a very good cook.”
MORE FROM RECIPE BOX:
Yields 12 buns
1 package active dry yeast
1 cup warm water (110 F to 115 F)
2 1/4 cups all-purpose flour, divided
2 tablespoons sugar
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons soft lard or butter
1/2 cup currants
1/4 cup cut-up citron
Prepared white icing
In bowl, dissolve active dry yeast in water.
Measure flour by dip-level-pour method, or by sifting, and place in separate bowl.
To yeast mixture, add sugar, half of flour, salt, cinnamon and nutmeg. Beat until smooth. Add egg and soft lard or butter. Beat in remaining flour, currants and citron.
Scrape sides of bowl and cover with cloth. Let rise in warm place (85 F) for 30 minutes, or until doubled in size. (If kitchen is cool, place dough on rack set over bowl of hot water and cover completely with towel.)
Grease 12 large muffin cups. Stir down raised bread dough. Spoon into muffin cups, filling half full. Let rise in warm place until bread dough reaches tops of muffin cups, about 20 to 30 minutes.
Preheat oven to 400 F.
Bake for 15 to 20 minutes, or until brown. Make cross on each hot bun with white icing.
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