Cask & Barrel

Hot Cross Buns

Feb
03

This recipe is transcribed from one of my Grandmother’s old cook books, given to her by her mother. I’ve written it down here as a way to preserve it, and also because I strongly believe that some dishes are best in their simplest form. When learning to cook anything new, I like to begin with the traditional method before experimenting with my own take on things. All ingredients and instructions are as written in the original text.


Prepare 1/2 recipe rich rolls. Add 3/4 teaspoon cinnamon to dry ingredients.

When dough is light, turn out on board; lightly knead in 1/2 to 3/4 cup raisins or currants. Shape into balls about 1 1/2 to 1 3/4 inches in diameter; place in greased square pan (8 by 8 by 2 inches).

Brush with diluted egg yolk; cover and let rise about 3/4 hour, or until doubled in bulk.

Bake in a moderate oven (375 F.) about 30 minutes.

When cool, make a cross of confectioners’ frosting on each bun; sprinkle lightly with confectioners’ sugar if desired.

 


Kirk, Dorothy, ed. Woman’s Home Companion Cook Book. New York: P. F. Collier & Son, 1953. Print.

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