Mom's Hot Cross Buns

5-6 cups flour
1/2 cup sugar
2 tsp salt
2 pkgs. yeast
2 cups milk
1/2 cup water
6 tbs shortening
2 well-beaten eggs
1 tbs cinnamon
1 cup raisins
1 tsp orange peel

In large bowl thoroughly combine 2 cups flour, sugar, salt, and undissolved yeast.

Combine milk, water, and shortening in saucepan and heat over low flame till warm (shortening need not melt). Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add eggs and 1/2 cup flour, or enough flour to make a thick batter. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in cinnamon, raisins, orange peel, and enough flour to make a soft dough. Turn onto lightly
floured board; let stand 5-10 minutes. Knead until smooth and elastic, about 8-10 minutes. Place in greased bowl, turn to grease top, cover, and let rise till doubleóabout 1 hour Punch down and rise again (1 hour).

Punch down dough, turn onto lightly floured board. Shape as desired*, put in greased pan, let rise again (1 hour). Slit tops, brush with egg whites, and bake at 400 degrees for 20-25 minutes.

While still warm drizzle a mixture of confectioners sugar and milk across the tops of the buns.

* I don't know how to explain how my mother shaped the rolls. I could show you easily. Take a small piece of dough and knead it into a small ball. Place the balls, nice side up, in a large shallow roasting pan. After they have risen again, cut an X in the tops of the buns.

I do not like the use of citron in Hot Cross Buns. These buns are soft with plump raisins. It is not a dense, dry bun like many store bought ones.