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  Hot Cross Buns 1&2
Pat Stachowiak, Waterford

1/2 cup warm water
2 Pkgs. active dry yeast
1/2 cup lukewarm milk
3/4 cup unseasoned mashed potatoes
1/2 cup sugar
1-1/4 tsp. salt
1/2 cup butter
2 eggs
1 cup raisins
1 tsp. cinnamon
1/4 tsp. nutmeg
Half of 4-1/2 cups sifted flour

In a mixing bowl, add warm water (not hot—110 to 115 degrees) and yeast; stir to dissolve yeast. Then stir in remaining ingredients until smooth. Add enough of the remaining flour to handle easily; mix with hand. Turn onto lightly floured board. Knead until smooth. Let rise until double the size (about 1-1/2 hours). Punch down and divide into two. Shape each part into 16 buns. Place in two greased 9-inch round or square pans or 2 inches apart on greased baking sheet. Let rise until double (30 minutes). Brush with egg yolk glaze (1 egg yolk and 2 Tbsp. cold water). Bake at 375 degrees for 20–25 minutes. Cool slightly then make cross on top of each bun with white icing.

 

1 cup scalded milk
1/3 cup butter or oleo
1/4 cup sugar
1 egg, beaten
1 yeast cake dissolved in 1/4 cup lukewarm water
3 cups sifted flour
3/4 tsp. cinnamon
1/4 cup raisins or currants

Add butter, sugar, and salt to scalded milk; when lukewarm, add dissolved yeast cake and beaten egg. Add flour and cinnamon; beat well. Add raisins (which have been floured with a portion of the flour called for in recipe), cover, and let rise until light. Shape in form of large biscuits, place in oiled biscuit pan one inch apart, let rise, and brush with beaten egg. Bake for 20 minutes at 400 degrees. Cool and make a cross on top of each bun with confectioners frosting.

 

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