Show SCOTCH HOT CROSS BUNS by marguerite I 1 cup scalded milk I 1 package e compressed or fast vi A cup shortening granular granular yeast cup brown sugar isi IM cups quick rolled oats I 1 t tablespoon a I 1 I 1 e s oon salt uncooked I 1 cup c cold 0 pl d water 1 teaspoon cinnamon 5 to 6 cups sifted enriched flour I 1 cup currants 2 eggs confectioners Confection ers sugar icing 1 pour scalded milk over shortening sugar and salt add cold water and cool to lukewarm 2 stir in 2 cups of sifted flour add eggs and crumbled yeast beat with rotary egg beater for 2 minutes combine rolled oats cinnamon and currants and add to yeast mixture add enough flour to make a soft dough 3 turn out on lightly floured board and knead until satiny about 10 minutes round dough into ball place in a warm place until double in bulk about 1 hour 4 punch down cover and let rest 10 minutes shape into buns place on greased baking sheet 1 inch apart flatten each bun slightly B rush brush lightly with melted shortening cover and lot let rise until double in bulk about 45 minutes 6 5 bake in a moderately hot oven 20 to 26 minutes while warm make a cross on each bun using a stiff slid confectioners Confection ers sugar icing makes 4 dozen buns to reduce rising time use la 14 1 packages yeast |