Title

Speedy Hot Cross Buns

Subject

hot-roll mix

egg

butter

margarine

golden seedless raisins

candied fruits

candied peels

sugar

cinnamon

nutmeg

confectioners' sugar

top milk

cream

salt

vanilla

Description

Speedy Hot Cross Buns

Hot-roll mix gives a head start to these
fragrant, airy puffs—

1 package hot-roll mix
1 egg
2 tablespoons soft butter or
margarine
2 tablespoons golden seedless
raisins
2 tablespoons chopped mixed
candied fruits and peels
1/3 cup sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Using only 3/4 cup warm water, soften
yeast as directed on hot-roll-mix
package. Beat egg in mixing bowl;
add softened yeast, butter, raisins,
and fruits and peels. Stir sugar and
spices into roll mix. Add to yeast
mixture; mix well. Cover with
damp cloth and let rise in warm
place till double (about 1 hour).
Turn out on lightly floured surface
and knead until smooth. Shape in
12 buns. Place on lightly greased
baking sheet. Cover and let rise un-
til almost double (about 45 min-
utes). Using sharp scissors (or
knife), snip top of buns to form
shallow cross. If a glaze is desired,
brush with 1 slightly beaten egg
mixed with 1 tablespoon water.
Bake in moderate oven (375°)
about 15 minutes or till done. Cool
slightly; fill crosses with Confec-
tioners' Icing. Makes 1 dozen.

Confectioners' Icing: Add suf-
ficient top milk or cream to 1 cup
sifted confectioners' sugar to make
of spreading consistency. Add dash
of salt and 1/2 teaspoon vanilla.

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# Speedy Hot Cross Buns

## Ingredients

- 1 package hot-roll mix
- 1 egg
- 2 Tbsp soft butter or margarine
- 2 Tbsp golden seedless raisins
- 2 Tbsp chopped mixed candied fruits and peels
- 1/3 cup sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg

## Instructions

1. Using only 3/4 cup warm water, soften yeast as directed on hot-roll-mix package.
2. Beat egg in mixing bowl; add softened yeast, butter, raisins, and fruits and peels.
3. Stir sugar and spices into roll mix. Add to yeast mixture; mix well.
4. Cover with damp cloth and let rise in warm place till double (about 1 hour).
5. Turn out on lightly floured surface and knead until smooth.
6. Shape into 12 buns. Place on lightly greased baking sheet.
7. Cover and let rise until almost double (about 45 minutes).
8. Using sharp scissors (or knife), snip top of buns to form shallow cross.
9. If a glaze is desired, brush with 1 slightly beaten egg mixed with 1 Tbsp water.
10. Bake in moderate oven (375°) about 15 minutes or till done.
11. Cool slightly; fill crosses with Confectioners' Icing. Makes 1 dozen.

## Confectioners' Icing

- 1 cup sifted confectioners' sugar
- Sufficient top milk or cream to make spreading consistency
- Dash of salt
- 1/2 tsp vanilla

1. Add sufficient top milk or cream to sifted confectioners' sugar to make of spreading consistency.
2. Add dash of salt and vanilla. Mix well.

Source

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

Date

1950s

Rights

Personal/Family

Format

Clipped recipe

Identifier

RCA0004-20260522-0024

Coverage

Florida, US