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Show - 0 4 I Hot Cross Buns For Lent One a penny, two a penny Hot Cross Buns! It's the traditional hot bread that tuhers 'in the Lenten season light, deliciously flavored yeast dough, enriched with snices, candied orange peel and raisins. Here's a hot bread that can pinch hit for dessert any day try it with a wedge of cheese or a bit of homemade jelly. "Swell change" the family will say "sugar saving, sav-ing, and easy to make," you'll gratefully say. Clip this tested recipe and try it tomorrow. r -:. : v v i . . V 1 i I 4 I . - - V ' , HOT CROSS BUNS ?. cakes compreFl yenst cup supnr v cup lukewarm water 1 cup scalded milk 1 teaspoon sugar 2 enffs cup Spry 2 tablespoons candied orange 2 teaspoons salt peel, chopped 2 teaspoons cinnamon 1 cup raisins or currants U teaspoon nutmeg 6 cups sifted all-purpose flour Crumble yeast into cup. Add lukewarm water and one teaspoon suirr.r md set in warm place until it becomes light and spongy (about 15 minutes). min-utes). Combine Spry, salt, soices and Va cup sugar in large bowl. Add scalded milk and stir until Spry is melted. Cool until lukewarm. Add yeast and blend. Reserve a smal I amount of egg white for glaze. Beat eggs, and add with orange peel and raisins to yeast mixture. Mix well. Add flour and knead to a smooth dough. Cover and let rise until double in bulk (about 2 hours). Form into 2-inch balls, place in two Spry-coated 8 x 8 x 2-inch pans, allowing a small space between rolls. Put in warm place and let rise to IV2 times original size. After rolls have risen, brush with small amount of egg white beaten with 1 tablespoon water and snip a deep cross in each bun with scissors. Again let rise until very light. Bake in moderate oven (350F.) 30-35 minutes. When done, fill cross on top of each bun with Royal Icing, using a spoon or pastry tube. Makes 2 dozen buns. Royal Icing. Beat V2 cup sifted confectioners' sugar gradually into 1 unbeaten egg white. Add 1 teaspoon lemon juice and beat in Va cup sifted confectioners' sugar gradually. Continue beatinsr until stiff. |