Mom's Hot Cross Buns

Second week of Lent, so let's go!

Time to bake my Mom's Hot Cross Buns.

This recipe is ridiculously easy. I started them at 6:30 tonight and pulled the finished buns out of the oven at 9:30. I added the icing this morning.

This recipe will make 9 Hot Cross Buns. If you want to make 18, click here.

My Mom's Hot Cross Buns Recipe -

Ingredients-

2 1/4 tsp active dry yeast

1/4 cup water

1/4 cup (1 stick) butter

1/3 cup evaporated milk

1/4 cup sugar

1/2 tsp salt

1 eggs

1/2 cup seedless raisins

2 1/4 cups sifted all-purpose flour

1/8 tsp cinnamon

1/8 tsp nutmeg

Lemon Icing (recipe at the end)

Lemon Icing - Blend 1/2 cup unsifted confectioners' powdered sugar with 2 teaspoons of milk, 1/8 teaspoon of vanilla, and 1/8 teaspoon lemon extract in a small bowl. Makes about 1/4 cup.

Method-

1. Sprinkle yeast into warm water in a large bowl. ("Warm" water should feel comfortably warm when dropped on the wrist.) Stir until the yeast dissolves.

2. Melt butter in a small saucepan; remove from heat. Stir in evaporated milk, sugar, and salt until sugar dissolves; stir into yeast mixture.

3. Beat eggs in a small bowl; stir into yeast mixture with raisins,

4. Sift 2 cups of the flour, cinnamon, and nutmeg over the yeast mixture; beat until smooth, then stir in just enough of the remaining 2 1/2 cups of flour to make a soft dough.

5. Turn out onto a lightly floured board; knead until smooth and elastic, adding only enough flour to keep the dough from sticking.

6. Place in a greased bowl; brush top lightly with butter; cover with a clean towel. Let rise in a warm place, away from draft, 1 hour, or until doubled in bulk.

7. Punch the dough down; turn out onto a lightly floured board; cut into 9 equal-sized pieces. Shape each lightly into a ball; place in a greased 9x9 square pan.
   

   

8. Cover with a clean towel; let rise in a warm place, away from draft, for 45 minutes, or until double in bulk.

9. Bake in a moderate oven (375˚) for 30 minutes, or until golden brown; remove pan; cool on a wire rack.

   

10. Make Lemon Icing; drizzle from the tip of a knife or spoon over buns to make crosses.

11. Lemon Icing - Blend 1/2 cup of unsifted confectioners' powdered sugar with 2 teaspoons of milk, 1/8 teaspoon of vanilla, and 1/8 teaspoon of lemon extract in a small bowl. Makes about 1/4 cup.