Hot Cross Buns
- 4 cups flour sifted
- 1/2 cup sugar
- 1/2 oz. active dry yeast
- 1/2 tsp. cinnamon powder
- 1/4 cup shortening soft
- 1/4 tsp salt
- 1 c warm water
- 1 egg beaten
- 1/2 lb. currants or raisins
- Glaze and Frosting
- 1 egg white
- 1/4 tsp. cold water
- White frosting sugar icing and condense milk OR Sugar and water
- Sift the flour. Remove 1 cup and set aside. Add the yeast, sugar, salt and cinnamon to the flour. Mix well and set aside.
- Note: If you wish for a softer bun, use 3 1/2 cups of sifted flour, setting aside the 1/2 cup of flour for dusting. i.e.(3 for kneading + 1/2 for dusting)
- Scald milk in a small pan until warm. Then add the beaten egg. Mix well. Set aside.
- Cut the shortening into the flour.
- Add the scalded milk and mix well with a fork or wooden spatula.
- By now you can add the raisins. Make sure you clean them before adding them.
- Scrape the sides and dust with the balance of flour set aside. Knead well on a floured board. Knead and stretch the dough for about 10 minutes. Form the dough into a ball. Place the dough in a well greased bowl.
- Cover and leave the dough to rise for about 1 hour or until it double in size.
- Test the dough to see if it has risen enough. Cut the dough and shape into round buns. Place the buns 3 inches apart on a greased baking sheet.
- Cover and leave to rest for 20 to 30 minutes.
- Next, mark a cross on the top with a sharp razor blade. Just lightly slit the surfaces of the bun.Brush tops with melted sugar (done by heating a little water and sugar together). Bake the buns in a 225 degrees F oven for 15 to 20 minutes or until golden brown. Remove and place in a rack to cool.
- If you wish, you can fill crosses with white frosting when the buns cool. Here is how to make the white frosting for the buns: Mix icing sugar and milk. Mix well. Keep adding icing sugar until the mixture is thick and smooth. It should not be runny.
Recipe © Simply Trini Cooking. All rights reserved