Hot Cross Buns (Delma Gomes) |
| 1 cake Fleishmann’s yeast 1/2 tsp salt ½ tsp mixed spice ½ cup currants or raisins
| ¼ cup sugar 2 eggs – beaten 2 tbsp soft butter 1 egg yolk | 1 cup milk scalded and cooled 5 cups flour 2 tbsp soft lard
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- Dissolve the yeast in the milk with sugar and salt.
- Add the beaten eggs and half of the flour, sifted with spice and beat until smooth.
- Add the butter, lard and raisins or currants with the remaining flour – enough to make an easily handled dough - and knead until smooth and elastic.
- Place in a greased bowl, cover and let rise until double in bulk – about 2 hours.
- Shape into rolls and place on greased baking pan.
- Let rise until light – about half an hour.
- Brush tops with beaten egg yolk and bake in a moderately hot oven at 425F/218C for about 20 minutes.
- Make a cross on top with plain white icing.
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