Tuesday, 7 April 2015

The Bermuda CookBook - Hot Cross Buns Recipe

THE BERMUDA COOKBOOK – HOT CROSS BUNS RECIPE










Hot Cross Buns

Ingredients
3½ cups flour
½ cup sugar
3 tablespoons melted butter
½ teaspoon salt
1 cup milk (scalded)
1 yeast cake softened in ¼ cup warm milk
1 egg (beaten)
1 teaspoon cinnamon
½ teaspoon allspice
¾ cup raisins

Method

1.                  Pour scalded milk into a bowl.
2.                  Add sugar, salt and melted butter.
3.                  Cool to luke warm.
4.                  Stir in softened yeast and the well beaten egg.
5.                  In a large bowl sift flour, cinnamon, and allspice. 
6.                  Add raisins and liquid.
7.                  Mix well then cover and let rise in a warm place until double in bulk.
8.                  Punch down and knead on a lightly floured board for a short time.
9.                  Shape into large biscuits, and place on a well greased baking pan.
10.              Allow to rise again.
11.              Brush tops of buns with slightly beaten egg white.
12.              Bake at 375°F for 20 minutes.  Yields 18 buns.

Hot Cross Buns were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from The Bermuda CookBook by Cecille C. Snaith-Simmons, the chapter on “It’s Easter”, page 14. 



THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 

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