Kelvinator Hot Cross Buns RECIPE
This is the original recipe from Foodarama Party Book,
E. P. Dutton & Co., 1959.
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HOT CROSS BUNS
1 cup milk
1/3 cup butter or margarine
1/2 cup sugar
1-1/2 tsp. salt
1/4 cup warm (not hot) water
2 pkg. active dry yeast
5 cups sifted all-purpose flour, about
2 eggs, beaten
Melted shortening
1 cup golden raisins
Confectioners' Icing
Scald milk in a saucepan. Add butter, sugar and
salt; stir until sugar dissolves. Cool to lukewarm.
Measure warm water into a large bowl. Sprinkle in
yeast and stir until dissolved. Add lukewarm milk
mixture. Add 2-1/2 cups of the flour; beat until
smooth. Stir in eggs. Add 2-1/2 cups more flour or
enough to make a soft dough; mix well. Knead about 10
minutes. Place dough in a greased bowl; brush with
shortening. Cover; let rise in a warm place until
doubled in bulk, about 2 hours. Punch down. Turn
out on floured board; knead in raisins. Pinch off
pieces of dough and shape into 1-1/2 inch balls.
Placed in greased pans, 1 inch apart. If desired,
brush with egg yolk diluted with a little water. Cover
and let rise until doubled in bulk, about 1 hour. Bake
in moderately hot oven, 375°, 30
minutes. Cool. Make crosses on buns with
Confectioners' Icing.
Makes about 24 buns.
CONFECTIONERS' ICING
Measure 1 cup confectioners' sugar into a bowl.
Stir in just enough water, about 1 Tbsp., to make frosting
easy to force through a decorating tube. Or add a
little more water if it is to be used for making lines with
a toothpick. Tint as desired.
Makes about 1/2 cup.
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