Wednesday, April 17, 2013

Raisin Buns or Hot Cross Buns

Raisin Buns or Hot Cross Buns


2 lbs flour
¾ cups sugar
2 packages yeast
1 teaspoon salt
¼ cup vegetable oil
2 tablespoons cinnamon
1 tablespoon allspice
2 eggs (beaten)
1 cup currents
1 - 1¼ cups warm water


1.                  Blend flour, currents, sugar, and salt together.
2.                  Dissolve yeast in ½ cup warm water.
3.                  Add to flour mixture, dissolved yeast mixture, eggs, oil and gradually add water to blend all together.
4.                  Remove from bowl and knead on a lightly floured bread board.
5.                  Return to a lightly greased bowl and allow to rise for approximately 1½ to 2 hours or until double in bulk.
6.                  Punch down and remove from bowl and knead.
7.                  Loaf as desired rolls, buns, bread etc.
8.                  Allow to rise for approximately 1 hour or until double in bulk.
9.                  Bake at 450°F for approximately 20 to 30 minutes.
10.              Brush with Glaze.

Vanilla Glaze
¼ cup water
1 teaspoon vanilla extract
2 cups sifted confectioners’ sugar

Blend water and vanilla into sugar until smooth.

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

This recipe originated from a recipe in which my mother (Betty Ming) made for many years

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Shirley-Ann Pearman

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