Marie Swackhanier, Caro, Michigan, would like a recipe for Hot Cross Buns that are usually served at Easter.
Richard Gardner, Pensacola, Florida, sends a recipe from The Yankee Cook Book.
MORE FROM RECIPE BOX:
1 cup scalded milk
1/2 cup sugar
3 tablespoons butter, melted
1/2 teaspoon salt
1 cake compressed yeast
1/4 cup warm water
1 egg, well-beaten
3 cups flour
1/2 teaspoon cinnamon
1/2 cup currants
1 egg, for wash
Frosting, made with confectioner's sugar and milk
Combine milk, sugar, butter and salt; set aside. When lukewarm, add yeast, which has been dissolved in lukewarm water, and well-beaten egg; mix well.
In bowl, sift together flour and cinnamon; stir into yeast mixture. Add currants and mix thoroughly. Cover and let rise in warm place until double in size.
Shape new, easter bread dough into large biscuits and place on well-buttered baking pan. Let rise again. Preheat oven to 400 F.
Beat remaining egg for egg wash; use to brush tops of biscuits. Make cross on each biscuit with sharp knife. Bake for 20 minutes.
Remove from oven. Brush tops of easter bread buns lightly with frosting.
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