A Taste of Utica Hot Cross Buns

Filed in Gather Health Essential by on May 30, 2010 0 Comments

Can you believe I have never had a hot cross bun until I made this recipe?  They could be my new found habit.  These are tasty, just a little sweet, and great with a mid morning cup of coffee.

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Posted by Toni (Leone) Guzski and found on page 56 of our book A Taste of Utica, the recipe will put a smile on the faces of both children and adults.

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Hot Cross Buns

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  • 1/2 cup of milk
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 1/4 cup butter
  • 1/2 cup warm water
  • 2 pkgs of yeast
  • 2 eggs, beaten
  • 3 cups of sifted flour
  • 2 cups of sifted flour
  • 1 tsp cinnamon
  • 1/4 tsp allspice
  • 1 cup raisins

Scald the milk and add the sugar, salt, and butter.  Cool to luke warm. 

Pour 1/2 cup of the warm water in a bowl and add the yeast. Stir.  Add the luke warm milk mixture.  Add the eggs and 3 cups of flour.  Mix until smooth. 

Mix the  2 cups of flour with the cinnamon, allspice and raisins.  Blend into the egg-milk-flour mixture and knead until smooth.

Turn into a greased bowl and cover until doubled in volume.  Punch it down and let rise another 10 minutes.

Divide into pieces the size of golf balls.  Roll and place on a greased cooked sheet. Let rise 45 minutes. 

Preheat the oven to 350 F and when hot, bake for 20 –25 minutes.  Let cool slightly.

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Mix the icing together:

  • 2 cups confectionery sugar
  • 1 tsp vanilla
  • 2 TBS softened butter
  • 2 TBS hot milk

Combine the sugar, butter and vanilla. Gradually add the milk until you get the desired spreading consistency.  Ice the top of the warm rolls.

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The buns didn’t rise the way they should have. I checked the date on the yeast package AFTER I baked them and it had expired 10 days ago. Oh well. The HCB’s were pretty good any way. I’ll have to try them again with LIVE yeast.   Make a note of that:  CHECK THE DATE ON YOUR YEAST.  YOUR BUNS WON’T RISE UNLESS THE YEAST IS ALIVE.

Joanne

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