Hot cross buns (weller)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Shortening |
| ½ | cup | Sugar |
| 1 | teaspoon | Salt |
| 1 | cup | Water; boiling |
| 1 | cup | Milk; evaporated |
| 1 | Yeast cake | |
| ½ | cup | Water; lukewarm |
| 2 | Eggs | |
| 7 | cups | Flour |
| 1 | cup | Currants; or raisins |
Directions
Pour boiling water over fat, sugar and salt, add milk. When lukewarm add yeast, dissolved in lukewarm water. Add beaten eggs. Stir in 4 c.
flour. Beat hard and add enough flour to make a soft dough. wash and drain currants, fold into dough. Place in greased bowl and grease top of dough. Cover with waxed paper and a lid or cloth and keep in a cool place until ready for use. Put in small buns and let rise until double size. Bake 15 minutes then cool and cover with powdered sugar.
Note: Assume moderate oven 350 - 400 F.
Source: Grace Weller, Rehoboth Center Grange, Perry County, OH