Hot cross buns (weller)

Yield: 1 Servings

Measure Ingredient
¼ cup Shortening
½ cup Sugar
1 teaspoon Salt
1 cup Water; boiling
1 cup Milk; evaporated
1 \N Yeast cake
½ cup Water; lukewarm
2 \N Eggs
7 cups Flour
1 cup Currants; or raisins

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

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