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
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