Lesley's Recipe Archive Categories

Breads | Canning | Desserts | Gluten Free | Main Dishes | Pasta | Sausage Making   

Seafood | Side Dishes | Slow Cooker | Snacks | Soup | Vegetables


Hot Crossed Buns

11/2-tbsp yeast
1-tsp sugar
1/2-cup warm water
1-cup milk (scalded)
1-cup mashed potatoes
1/2-cup white sugar
2/3-cup shortening
1/2-cup potato water
7-cups flour
11/2-tbsp cinnamon
11/2-tsp nutmeg
Pinch of salt
1-cup mixed peel (optional)
1-cup raisins

Rinse the raisins well twice
Boil the raisins in 3-tbsp of water for 2 minutes
Let cool
Add yeast to 1/2-cup warm water and 1-tsp sugar
Let stand for 5 minutes
To scalded milk, add eggs, sugar, shortening, mashed potato and potato water
In a large mixing bowl, put 3-cups of flour, pinch of salt, cinnamon and nutmeg
Add peel, cooled raisins, and stir together
Add scalded milk mixture and stir
Add yeast mixture and stir
Add remaining flour and mix well together
Place in a greased bowl and let rise until doubled in size
Punch down and let rise again for 30 minutes
Punch down, and divide into buns, placing them on baking sheets
Make a cross on each bun by cutting the top with scissors
Let rise on sheets for 20-30 minutes
Bake in a pre-heated 325*-350* oven for 25-35 minutes