Years ago I scanned the recipe from my Mom's Purity cookbook. It is a coil bound cook book with some real gems in it and still uses some very old fashioned language that I find so very neat. One of my sisters has it now and I couldn't find the scan. Lucky for me, I actually found a newer re print version of the Purity Cook Book from 1967 last summer in the recycling hut out at the cabin. I opened the door to put my recyclables in the hut and found a stack of cookbooks just sitting there waiting for me. It was just meant to be!
When I make these, I just somehow feel a bit closer to my Mom, as though she were back in the kitchen with me. I do miss her more during the holidays and I do find it interesting that something as simple as hot cross buns can help bring back so many memories.
Without further ado, I bring you hot cross buns:
Hot Cross Buns - Printable version
1 cup hot milk
1/3 cup sugar
2 tsp salt
1/3 cup butter
1 tsp sugar
1 pkg active dry yeast
1/2 cup lukewarm water
1 egg, slightly beaten
1 egg yolk (save the white for the egg wash later)
1 tsp cinnamon
1/2 tsp allspice
1/4 tsp nutmeg
2 1/2 cups flour
2/3 cups raisins or currants
another 2 1/2 to 3 cups flour
In the bowl of your stand mixer using the paddle attachment (or a bowl and use a wooden spoon) place:
- 2/3 cup of sugar
- 2 tsp salt
- 1/3 cup butter, cut into pieces
Now get the yeast working. In a bowl mix together and let it stand for about 10 minutes until all foamy:
- 1 tsp sugar
- 1/2 cup lukewarm water
- 1 pkg dry active yeast (or 2 1/4 tsp dry active yeast)
Add the yeast mixture to the hot milk mixture and stir.
- 1 slightly beaten egg
- 1 egg yolk
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1/4 tsp nutmeg
- 2 1/2 cups flour
- 2/3 cup raisins or currants (I didn't have any so I didn't add any)
Mix until a soft, smooth, and elastic dough forms this may take about 5 minutes. If the dough is too sticky, add a bit more flour.
Turn the dough out onto a lightly floured counter and continue to knead by hand (get that stress out!)
Form the dough into a ball and place it in a lightly greased bowl, turning the ball to coat the dough. Cover the bowl with a clean tea towel and place in a warm spot to rise until double (about an hour)
Punch the dough down and divide into 2 equal portions, use a scale if you wish to make it really even! Divide each half into 9 pieces and shape into a flattened bun.
Arrange on a lined baking sheet about 2" apart. Cover with a clean tea towel and place back in that warm spot to double in size.(about 45 minutes). This is a good time to pre heat the oven to 400.
Fetch that left over egg white mix in 1 tbsp water. Brush the tops of the buns with the egg wash.
Using a sharp knife, cut an x (or a cross, a long the top of the bun.
Bake in a preheated 400F oven for 15 to 18 minutes.
Now it is time to make the icing!
- 3/4 cup icing sugar
- 1 tbsp hot milk (or water)
- 1/4 tsp vanilla (or more if you like more vanilla)
Until next time, stay warm and eat well!