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  Textcategory:Dessertcuisine:British...10 more

  Hot Cross Buns

  HOT CROSS BUNS THE TAMPA TRIBUNE
  
  5½-6 c. all-purpose flour 1/3 c. butter, cut
  1/3 cup sugar into pieces
  2 pkg. active dry yeast 2 eggs
  or rapid rise 1 c. imported
  1 tsp. ground cinnamon chopped or snippe
  ½ tsp. salt pitted dates
  ¼ tsp. ground allspice ½ c. chopped mixed
  ¼ tsp. ground nutmeg candied fruits
  1 c. evaporated milk 1 egg white, lightly
  ½ cup water beaten
  Powdered Sugar Frosting, recipe follows:
  
  Card 1 Back:
  In large bowl, combine 2 c. flour, sugar, un-
  dissolved yeast, cinnamon, salt, allspice and
  nutmeg. Heat milk, water and butter until very
  warm (120-130 degrees F.)
  
  Gradually add to dry ingredients; beat 2 minutes
  at medium speed of electric mixer, scraping bowl
  occasionally. Add 2 eggs and ½ c. flour; beat
  2 minutes at high speed. With spoon, stir in
  enough flour to make soft dough. Knead on
  floured surface until smooth and elastic, about
  
  6-8 minutes. Place in greased bowl, turning
  to grease top. Cover; let rise in warm place
  until doubled in size, about 45-60 minutes.
  (With fast-acting yeast, cover kneaded dough.
  
  Card 2 Front:
  HOT CROSS BUNS, CARD NUMBER TWO
  
  Let rest on floured surface 10 minutes. Proceed
  with recipe.)
  
  Punch dough down. Remove dough to floured sur-
  face. Knead in dates and candied fruits. Di-
  vide dough into 18 equal pieces; shape into
  balls. Place balls on 2 greased baking sheets.
  Cover; let rise in warm place until doubled,
  30-45 minutes.
  
  Brush egg white over rolls. Bake at 375 degrees
  for 15-20 minutes or until done. Remove from
  pans; let cool on wire racks. Drizzleor pipe
  Powdered Sugar Frosting onto each roll to make
  a cross. Recipe for frosting over.
  
  Card 2 Back:
  POWDERED SUGAR FROSTING:
  
  1½ coups sifted powdered sugar
  1-2 tablespoons evaporated milk
  1½ teaspoon vanilla extract
  
  In small bowl combine above. Stir until smooth.
  
  ---
  
  # Hot Cross Buns
  
  *The Tampa Tribune*
  
  ## Ingredients
  
  ### Buns
  
  - 5 1/2–6 cups all-purpose flour
  - 1/3 cup sugar
  - 2 pkg. active dry yeast or rapid rise
  - 1 tsp. ground cinnamon
  - 1/2 tsp. salt
  - 1/4 tsp. ground allspice
  - 1/4 tsp. ground nutmeg
  - 1 cup evaporated milk
  - 1/2 cup water
  - 1/3 cup butter, cut into pieces
  - 2 eggs
  - 1 cup imported chopped or snipped pitted dates
  - 1/2 cup chopped mixed candied fruits
  - 1 egg white, lightly beaten
  
  ### Powdered Sugar Frosting
  
  - 1 1/2 cups sifted powdered sugar
  - 1–2 Tbsp evaporated milk
  - 1 1/2 tsp vanilla extract
  
  ## Instructions
  
  ### Buns
  
  1. In a large bowl, combine 2 cups flour, sugar, undissolved yeast, cinnamon, salt, allspice, and nutmeg.
  2. Heat milk, water, and butter until very warm (120–130°F).
  3. Gradually add the warm liquid to the dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
  4. Add 2 eggs and 1/2 cup flour; beat 2 minutes at high speed.
  5. With a spoon, stir in enough remaining flour to make a soft dough.
  6. Knead on a floured surface until smooth and elastic, about 6–8 minutes.
  7. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled in size, about 45–60 minutes. *(With fast-acting yeast: cover kneaded dough and let rest on floured surface 10 minutes, then proceed with recipe.)*
  8. Punch dough down. Remove dough to floured surface. Knead in dates and candied fruits.
  9. Divide dough into 18 equal pieces; shape into balls. Place balls on 2 greased baking sheets.
  10. Cover; let rise in warm place until doubled, 30–45 minutes.
  11. Brush egg white over rolls.
  12. Bake at 375°F for 15–20 minutes or until done.
  13. Remove from pans; let cool on wire racks.
  14. Drizzle or pipe Powdered Sugar Frosting onto each roll to make a cross.
  
  ### Powdered Sugar Frosting
  
  1. In a small bowl, combine powdered sugar, evaporated milk, and vanilla extract. Stir until smooth.