These hot cross buns are made with yeast, spices, sugar, vanilla, and other ingredients.

Ingredients:

  • 2 cups milk
  • 2 tablespoons shortening
  • 2 tablespoons butter
  • 2 eggs
  • 1 cup sugar
  • 1 tablespoon vanilla extract
  • 1 tablespoon salt
  • 2 packages active dry yeast
  • 1/4 cup warm water
  • 8 cups flour
  • 1 teaspoon cinnamon
  • 1 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups currants

Preparation:

Scald milk; add shortening and butter and stir until melted. Cool.
Beat eggs in a large bowl. Add cooled milk mixture, the sugar, and vanilla. Dissolve yeast in warm water; add to mixture.
Sift together flour and spices. Stir in sifted ingredients, a little at a time, until a soft dough is formed. Stir in currants. Turn dough onto a floured surface; knead until smooth and elastic. Place dough in a buttered bowl; turn to butter both sides.
Cover with a cloth and let rise in a warm, draft-free place until nearly doubled in bulk, about 1 hour. Turn out onto floured board and knead a few times.
Shape into smooth balls about 2 inches in diameter. Place balls on baking sheets about 2 inches apart.
 Cover with a dish towel and let rise for about 45 minutes, until doubled in bulk. Just before baking, make a cross in top of each bun by snipping dough with scissors.
Bake at 200° for about 15 minutes, or until browned. Makes about 3 to 4 dozen buns.
Drizzle with Vanilla Icing or Glaze following the cross mark, if desired.
 
 
 

Vanilla Icing or Glaze

Ingredients:

  • 2 cups confectioners’ sugar, sift before measuring
  • 1 1/2 tablespoons butter, soft
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 to 4 tablespoons milk

Preparation:

Combine all icing ingredients in small mixing bowl. Stir until smooth and well blended. Adjust for spreading consistency if necessary, adding more milk or more confectioners’ sugar. Spread icing or drizzle on warm cookies or pound cake.
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