Title

Hot Cross Buns

Subject

active dry yeast

compressed yeast

water

milk

salad oil

shortening

sugar

salt

flour

cinnamon

eggs

currants

egg white

confectioners' sugar

Description

Hot Cross Buns

Here's the good, old-fashioned way to
plump, tender, spicy buns—
2 packages active dry yeast
or 2 cakes compressed yeast
1/3 cup water
1/3 cup milk, scalded
1/2 cup salad oil or melted
shortening
1/3 cup sugar
3/4 teaspoon salt
3 1/2 to 4 cups sifted enriched flour
1/2 to 1 teaspoon cinnamon
3 beaten eggs
2/3 cup currants
• • •
1 slightly beaten egg white
Sifted confectioners' sugar

Soften active dry yeast in warm
water or compressed yeast in luke-
warm water. Combine milk, salad
oil, sugar, and salt; cool to luke-
warm. Sift together 1 cup of the flour
and the cinnamon; stir into milk
mixture. Add eggs; beat well. Stir
in softened yeast and currants. Add
remaining flour (or a little more or
less to make a soft dough). Cover
with damp cloth and let rise in
warm place till double (about 1 1/2
hours). Punch down. Roll or pat
out to 1/2 inch on lightly floured
surface. Cut in rounds with 2 1/2-
inch biscuit cutter; shape in buns.
Place on greased baking sheet
about 1 1/2 inches apart. Cover and
let rise in warm place till almost
double (about 1 hour). If desired,

(over)

Back:
cut shallow cross in each bun with
sharp scissors or knife. Brush tops
with egg white. Bake in moderate
oven (375°) about 12 minutes, or
till done. Add confectioners' sugar
(about 3/4 cup) to the remaining
egg white. Use this as a frosting for
piping crosses on warm buns.
Makes about 2 dozen.

---

# Hot Cross Buns

## Ingredients

- 2 packages active dry yeast, or 2 cakes compressed yeast
- 1/3 cup water
- 1/3 cup milk, scalded
- 1/2 cup salad oil or melted shortening
- 1/3 cup sugar
- 3/4 tsp salt
- 3 1/2 to 4 cups sifted enriched flour
- 1/2 to 1 tsp cinnamon
- 3 eggs, beaten
- 2/3 cup currants

## Frosting

- 1 egg white, slightly beaten
- 3/4 cup sifted confectioners' sugar

## Instructions

1. Soften active dry yeast in warm water, or compressed yeast in lukewarm water.
2. Combine milk, salad oil, sugar, and salt; cool to lukewarm.
3. Sift together 1 cup of the flour and the cinnamon; stir into milk mixture.
4. Add eggs; beat well.
5. Stir in softened yeast and currants.
6. Add remaining flour (or a little more or less to make a soft dough).
7. Cover with damp cloth and let rise in warm place till double, about 1 1/2 hours.
8. Punch down. Roll or pat out to 1/2 inch on lightly floured surface.
9. Cut in rounds with a 2 1/2-inch biscuit cutter; shape into buns.
10. Place on greased baking sheet about 1 1/2 inches apart.
11. Cover and let rise in warm place till almost double, about 1 hour.
12. If desired, cut a shallow cross in each bun with sharp scissors or knife.
13. Brush tops with egg white.
14. Bake in moderate oven (375°) about 12 minutes, or till done.
15. Add confectioners' sugar (about 3/4 cup) to the remaining egg white; use this as a frosting

Source

RCA0004 - Vintage Handwritten Recipes 3x5 Index Cards Grandma Grannycore Cottagecore (eBay)

Date

1950s

Rights

Personal/Family

Format

Printed pamphlet page

Identifier

RCA0004-20260522-0010

Coverage

Florida, US