HOT CROSS BUNS
1 cup scalded milk
3/4 teaspoon salt
1/2 cup sugar
1/2 cup shortening
1 yeast cake softened in 1/4 cup warm water
4 1/2 cups flour (about)
1 cup raisins (opt)
Add scalded milk to salt, sugar and shortening. When lukewarm, add yeast and one and one-half cups flour. Beat well and let rise until very light. Add the egg-yolks, raisins and the reamining flour. Knead lightly and let rise until double in bulk. Roll out dough to one inch thickness and cut into rounds. Set those close together on a greased pan and let rise. Glaze the surface of each bun with a little egg-white diluted with water. With a sharp knife cut a cross on top of each bun. Bake about twenty minutes in a hot oven (400 F). Just before removing from the oven, brush with sugar and water. Fill the cross with a plain frosting.
This recipe is one I bake several times during lent - even other times of the year. As soon as I bake them, the are gone.
JEAN AND I HAD A DISCUSSION LAST NIGHT AND ARE GOING TO LEAVE IT UP TO YOU. WOULD YOU LIKE A RECIPE A DAY FOR HOLY WEEK OR FOR US TO TAKE THE WEEK AS A VACATION. WE CAN GET THE RECIPES UP THIS WEEK FOR HOLY WEEK. SO WHAT YOU WANT IS WHAT WE WILL DO.
DON'T FORGET TO COME ON FRIDAY AS DOREEN HAS SENT US A POST ON SPINNING ON HER SPINNING WHEEL.