Hot Cross Buns
An inviting aroma of cinnamon and yeast will fill the house while these traditional buns bake. Egg yolk and shortening keep them moist and flaky.
1/4 cup milk
1/3 cup granulated sugar
3/4 teaspoon salt
1/2 cup vegetable shortening
2 (0.25-ounce) packages active dry yeast or 4 1/2 teaspoons
1/2 cup warm water
3 large eggs
4 cups all-purpose flour
3/4 cup currants
1 teaspoon ground cinnamon
1 large egg yolk
1 large egg white
1 teaspoon water
- In a saucepan, scald milk; add sugar, salt, and shortening.
- Sprinkle yeast on warm water (105°F to 115°F | 40°C to 45°C); stir to dissolve. Set aside for 5 minutes.
- In a large bowl, combine the yeast mixture, the milk mixture, 3 eggs, and 1 cup flour. Mix well.
- In another bowl, sprinkle cinnamon over currants and mix in 1 egg yolk. Add this to the dough in the large bowl. Mix in completely.
- Stir in as much as 3 cups flour, gradually, to make a soft dough.
- Place in a greased bowl, turning once to coat, and allow to rise about 1 1/2 hours. Punch down and turn out on a lightly floured surface. Roll to 1/2-inch thick and cut into rounds. Shape into buns and place about 1 1/2-inches apart on greased baking sheets. Cover and let rise about 1 hour.
- During the last 10 minutes of cooking, preheat oven to 375°F (190°C).
- With a sharp knife cut a cross on each bun, brush with 1 beaten egg white combined with water.
- Bake for 15 minutes. Cool.
Makes 18 buns.