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Recipe: Hot Cross Buns (no-knead, Betty Crocker Picture Cookbook, 1960's)

Breads - Yeast Breads
HOT CROSS BUNS
"Hot Cross Buns For a bountiful breakfast on Easter morning."



1 cup warm water (110 to 115 degrees F)
1 pkg. active dry yeast
2 tbsp. sugar
2 1/4 cups Gold Medal Flour
1 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 egg
2 tbsp. soft shortening
1/2 cup currants
1/4 cup cut-up citron
Egg White Glaze or Egg Yolk Glaze (optional, recipes follow)
Quick White Icing (recipe follows)

In bowl, dissolve yeast in the 1 cup warm water.

Measure flour by dip-level-pour method or by sifting; set aside.

Add sugar, half of flour, salt, spices to yeast mixture. Beat until smooth. Add egg and shortening. Beat in rest of flour, currants and citron. Scrape sides of bowl and cover with cloth. Let rise in warm place (85 degrees F) until double, 30 minutes. (If kitchen is cool, place dough on a rack over a bowl of hot water and cover completely with a towel.)

Grease 12 large muffin cups. Stir down raised dough. Spoon into muffin cups filling 1/2 full. Let rise in warm place until dough reaches tops of muffin cups, 20 to 30 minutes.

Heat oven to 400 degrees F (moderately hot).

If desired, brush tops with Egg White Glaze or Egg Yolk Glaze.

Bake 15 to 20 minutes, or until brown. Remove buns from pan and set on a wire rack to cool.

When cooled, make a cross on each bun with Quick White Icing (p. 110).

EGG WHITE GLAZE: Mix 1 unbeaten egg white and 2 tbsp. water. Brush over breads just before baking for shiny, light finish.

EGG YOLK GLAZE:
Mix with fork 1 egg yolk and 2 tbsp. cold water. Brush over breads just before baking for shiny golden brown finish.

QUICK WHITE ICING: Sift a little confectioner's sugar into a bowl. Moisten with cream or milk to spreading consistency. Add flavoring.

Makes 12 buns
Source: Betty Crocker Picture Cookbook, First Edition, Sixth Printing, 1961
MsgID: 0110143
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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