Hot Cross Buns for
Easter
By LeAnn
Ralph
When I was a kid growing up on our Wisconsin dairy farm, my mother
would talk about eating hot cross buns at Easter when she was a child.
The buns were something that her Norwegian mother made every year.
- 2 packages dry yeast (or 4 teaspoons bulk yeast)
- 2 cups warm water
- 2 cups mashed potatoes
- 1/2 cup sugar
- 1/2 cup shortening
- 1 teaspoon salt
- 2 eggs
- 1 teaspoon cinnamon
- 1 cup raisins
- 5 to 6 cups flour
Dissolve the yeast in warm water. Add the potatoes, sugar,
shortening, salt, eggs, cinnamon, raisins and 2 cups of flour. Beat
until smooth. Stir in remaining flour. Knead for about 5 minutes. (The
dough will be sticky and soft.) Place in a warm place to rise for 1
hour.
Punch down dough. Shape the dough into 24 equal pieces. Place on a
greased baking sheet. Let rise for 45 minutes. (My mother said that
after the buns are shaped you should cut a cross in the top with a
scissors; I've always found that when the buns are finished raising,
you can't really see the cross. The buns just end up with four
"points" on the top. But you can try it if you want.)
Bake in a 350 degree oven for 25 to 30 minutes or until golden
brown.
When the buns are cool, if desired, make frosting crosses on the
top with icing.
Icing
~~~~~
- 1 cup powdered sugar
- 1 tablespoon water
- 1/2 teaspoon vanilla
Use a spoon to drizzle crosses on the top of the buns.
Potato Buns -- To make potato buns, leave out the cinnamon and
raisins.
copyright 2007: LeAnn R. Ralph
****************
LeAnn R. Ralph is the author of books about growing up on a small
family dairy farm 40 years ago. The Midwest Book Review calls this
series of books “Highly recommended reading!” You are invited to
sign up for the twice-monthly newsletter from Rural Route 2 --
http://ruralroute2.com.
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