“Hot cross buns have been synonymous with Easter celebrations since they appeared in 12th century England. Interestingly, hot cross buns pre-date Christianity, with their origins in paganism. Ancient Egyptians used small round breads topped with crosses to celebrate the gods.”
- 1 cup scalded milk.
- 1 tablespoon granulated sugar
- 1 package dry or compressed yeast
- 3 1/4 cup sifted flour.
- 1/4 cup butter
- 1 cup granulated sugar.
- 1 egg, well beaten.
- 1/4 teaspoon salt
- 1/4 cup raisins
Dissolve yeast and 1 tablespoon sugar in milk, which has been scalded and cooled too lukewarm. Add 1 1/2 cups flour and beat until smooth. Cover and let rise in a warm place until light about 1 hour. Cream butter and sugar; add well beaten egg and salt. Add these to above and then blend in floured raisins and the remaining flour to form a soft dough. Knead lightly on a board, place in a greased bowl. Cover and let rise in a warm place until double in bulk about 2 hours. Then shape with hands into medium-sized round buns; place in well-greased pans about 2″ apart. Cover and let rise about 1 hour. Glaze top with egg diluted with water. Use a sharp knife to cut a cross in the top of each bun. Bake at 400F for 15 to 20 minutes. Just before removing from the oven, brush the tops with sugar moistened with water. While hot, fill the cross with plain frosting.