Raisin
Buns or Hot Cross Buns
Ingredients
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
Method
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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