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Giant Hot Cross Buns
GIANT HOT CROSS BUNS THE TAMPA TRIBUNE
BREAD MACHINE RECIPE
¼ c. water (70 degrees) 2 c. bread flour
¼ c. evaporated milk 1½ tsp. bread machine
1 egg yeast
1½ TB. sugar 1/3 c. imported chopped
2 TB. butter/margarine /snipped pitted dates
¼ tsp. salt 3 TB. chopped mixed
1/8 tsp. ground allspice candied fruits
1/8 tsp. ground nutmeg
powdered Sugar Frosting: Receipe Follows.
BREAD MACHINE RECIPE:
Measure all ingredients except dates, candied
Card 1 Back:
fruits and frosting into bread machine pan in
the order that the bread machine manufacturer
suggests.
process in sweet bread or dried fruit/nut cycle;
if machine does not have these cycles, use basic
cycle on highest crust setting. Add dates and
candied fruits at the signal or 5-10 minutes be-
fore the last kneading step ends. Remove baked
bread from pan; cool on wire rack. Drizzle
or pipe frosting on bread to make a cross.
(About 1½ pounds.)
Card 2 Front:
GIANT HOT CROSS BUNS, CARD NUMBER 2
BREAD MACHINE RECIPE
POWDERED SUGAR FROSTING:
½ cup sifted powdered sugar
1-2 teaspoons evaporated milk
¼ teaspoon vanilla extract
Combine above in a small bowl. Stir until
smooth.
Card 2 Back: blank
---
# Giant Hot Cross Buns (Bread Machine Recipe)
*The Tampa Tribune*
*Makes about 1 1/2 pounds*
## Ingredients
### Bread
- 1/4 cup water (70°F)
- 1/4 cup evaporated milk
- 1 egg
- 1 1/2 Tbsp sugar
- 2 Tbsp butter or margarine
- 1/4 tsp salt
- 1/8 tsp ground allspice
- 1/8 tsp ground nutmeg
- 2 cups bread flour
- 1 1/2 tsp bread machine yeast
- 1/3 cup imported chopped/snipped pitted dates
- 3 Tbsp chopped mixed candied fruits
### Powdered Sugar Frosting
- 1/2 cup sifted powdered sugar
- 1–2 tsp evaporated milk
- 1/4 tsp vanilla extract
## Instructions
### Bread
1. Measure all ingredients except dates, candied fruits, and frosting into the bread machine pan in the order that the bread machine manufacturer suggests.
2. Process on the sweet bread or dried fruit/nut cycle. If the machine does not have these cycles, use the basic cycle on the highest crust setting.
3. Add dates and candied fruits at the signal, or 5–10 minutes before the last kneading step ends.
4. Remove baked bread from pan and cool on a wire rack.
5. Drizzle or pipe frosting on bread to make a cross.
### Powdered Sugar Frosting
1. Combine powdered sugar, evaporated milk, and vanilla extract in a small bowl.
2. Stir until smooth. -
Hot Cross Buns
HOT CROSS BUNS THE TAMPA TRIBUNE
5½-6 c. all-purpose flour 1/3 c. butter, cut
1/3 cup sugar into pieces
2 pkg. active dry yeast 2 eggs
or rapid rise 1 c. imported
1 tsp. ground cinnamon chopped or snippe
½ tsp. salt pitted dates
¼ tsp. ground allspice ½ c. chopped mixed
¼ tsp. ground nutmeg candied fruits
1 c. evaporated milk 1 egg white, lightly
½ cup water beaten
Powdered Sugar Frosting, recipe follows:
Card 1 Back:
In large bowl, combine 2 c. flour, sugar, un-
dissolved yeast, cinnamon, salt, allspice and
nutmeg. Heat milk, water and butter until very
warm (120-130 degrees F.)
Gradually add to dry ingredients; beat 2 minutes
at medium speed of electric mixer, scraping bowl
occasionally. Add 2 eggs and ½ c. flour; beat
2 minutes at high speed. With spoon, stir in
enough flour to make soft dough. Knead on
floured surface until smooth and elastic, about
6-8 minutes. Place in greased bowl, turning
to grease top. Cover; let rise in warm place
until doubled in size, about 45-60 minutes.
(With fast-acting yeast, cover kneaded dough.
Card 2 Front:
HOT CROSS BUNS, CARD NUMBER TWO
Let rest on floured surface 10 minutes. Proceed
with recipe.)
Punch dough down. Remove dough to floured sur-
face. Knead in dates and candied fruits. Di-
vide dough into 18 equal pieces; shape into
balls. Place balls on 2 greased baking sheets.
Cover; let rise in warm place until doubled,
30-45 minutes.
Brush egg white over rolls. Bake at 375 degrees
for 15-20 minutes or until done. Remove from
pans; let cool on wire racks. Drizzleor pipe
Powdered Sugar Frosting onto each roll to make
a cross. Recipe for frosting over.
Card 2 Back:
POWDERED SUGAR FROSTING:
1½ coups sifted powdered sugar
1-2 tablespoons evaporated milk
1½ teaspoon vanilla extract
In small bowl combine above. Stir until smooth.
---
# Hot Cross Buns
*The Tampa Tribune*
## Ingredients
### Buns
- 5 1/2–6 cups all-purpose flour
- 1/3 cup sugar
- 2 pkg. active dry yeast or rapid rise
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 1/4 tsp. ground allspice
- 1/4 tsp. ground nutmeg
- 1 cup evaporated milk
- 1/2 cup water
- 1/3 cup butter, cut into pieces
- 2 eggs
- 1 cup imported chopped or snipped pitted dates
- 1/2 cup chopped mixed candied fruits
- 1 egg white, lightly beaten
### Powdered Sugar Frosting
- 1 1/2 cups sifted powdered sugar
- 1–2 Tbsp evaporated milk
- 1 1/2 tsp vanilla extract
## Instructions
### Buns
1. In a large bowl, combine 2 cups flour, sugar, undissolved yeast, cinnamon, salt, allspice, and nutmeg.
2. Heat milk, water, and butter until very warm (120–130°F).
3. Gradually add the warm liquid to the dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
4. Add 2 eggs and 1/2 cup flour; beat 2 minutes at high speed.
5. With a spoon, stir in enough remaining flour to make a soft dough.
6. Knead on a floured surface until smooth and elastic, about 6–8 minutes.
7. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled in size, about 45–60 minutes. *(With fast-acting yeast: cover kneaded dough and let rest on floured surface 10 minutes, then proceed with recipe.)*
8. Punch dough down. Remove dough to floured surface. Knead in dates and candied fruits.
9. Divide dough into 18 equal pieces; shape into balls. Place balls on 2 greased baking sheets.
10. Cover; let rise in warm place until doubled, 30–45 minutes.
11. Brush egg white over rolls.
12. Bake at 375°F for 15–20 minutes or until done.
13. Remove from pans; let cool on wire racks.
14. Drizzle or pipe Powdered Sugar Frosting onto each roll to make a cross.
### Powdered Sugar Frosting
1. In a small bowl, combine powdered sugar, evaporated milk, and vanilla extract. Stir until smooth. -
Speedy Hot Cross Buns
Speedy Hot Cross Buns
Hot-roll mix gives a head start to these
fragrant, airy puffs—
1 package hot-roll mix
1 egg
2 tablespoons soft butter or
margarine
2 tablespoons golden seedless
raisins
2 tablespoons chopped mixed
candied fruits and peels
1/3 cup sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Using only 3/4 cup warm water, soften
yeast as directed on hot-roll-mix
package. Beat egg in mixing bowl;
add softened yeast, butter, raisins,
and fruits and peels. Stir sugar and
spices into roll mix. Add to yeast
mixture; mix well. Cover with
damp cloth and let rise in warm
place till double (about 1 hour).
Turn out on lightly floured surface
and knead until smooth. Shape in
12 buns. Place on lightly greased
baking sheet. Cover and let rise un-
til almost double (about 45 min-
utes). Using sharp scissors (or
knife), snip top of buns to form
shallow cross. If a glaze is desired,
brush with 1 slightly beaten egg
mixed with 1 tablespoon water.
Bake in moderate oven (375°)
about 15 minutes or till done. Cool
slightly; fill crosses with Confec-
tioners' Icing. Makes 1 dozen.
Confectioners' Icing: Add suf-
ficient top milk or cream to 1 cup
sifted confectioners' sugar to make
of spreading consistency. Add dash
of salt and 1/2 teaspoon vanilla.
Back: blank
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# Speedy Hot Cross Buns
## Ingredients
- 1 package hot-roll mix
- 1 egg
- 2 Tbsp soft butter or margarine
- 2 Tbsp golden seedless raisins
- 2 Tbsp chopped mixed candied fruits and peels
- 1/3 cup sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
## Instructions
1. Using only 3/4 cup warm water, soften yeast as directed on hot-roll-mix package.
2. Beat egg in mixing bowl; add softened yeast, butter, raisins, and fruits and peels.
3. Stir sugar and spices into roll mix. Add to yeast mixture; mix well.
4. Cover with damp cloth and let rise in warm place till double (about 1 hour).
5. Turn out on lightly floured surface and knead until smooth.
6. Shape into 12 buns. Place on lightly greased baking sheet.
7. Cover and let rise until almost double (about 45 minutes).
8. Using sharp scissors (or knife), snip top of buns to form shallow cross.
9. If a glaze is desired, brush with 1 slightly beaten egg mixed with 1 Tbsp water.
10. Bake in moderate oven (375°) about 15 minutes or till done.
11. Cool slightly; fill crosses with Confectioners' Icing. Makes 1 dozen.
## Confectioners' Icing
- 1 cup sifted confectioners' sugar
- Sufficient top milk or cream to make spreading consistency
- Dash of salt
- 1/2 tsp vanilla
1. Add sufficient top milk or cream to sifted confectioners' sugar to make of spreading consistency.
2. Add dash of salt and vanilla. Mix well. -
Holiday Confetti Bread
Holiday Confetti Bread
2½ c. flour 1/3 c. raisins
4 tsp. baking powder ½ c. shortening
3/4 tsp. salt 3/4 c. sugar
3/4 C. Brazil nuts 3 eggs
1½ c. mixed diced candied fruits ½ c. mashed banana
½ c. orange juice
Mix & sift flour baking powder & salt. Stir in
chopped nuts, candied fruits & raisins. Cream shortening
add sugar; beat until light & fluffy. Add eggs, one at
a time, beating after each add. Combine mashed banana
Back:
& orange juice; add to creamed mixture alternately
with flour mixture, beginning & ending with dry
ingredients. Turn into waxed-paper-lined & greased
9" x 5" x 3" loaf pan. Bake in moderate oven (350°)
1 hr. Let bread cool in pan half a hour before
turning out on cake rack.
---
# Holiday Confetti Bread
## Ingredients
- 2 1/2 cups flour
- 4 tsp baking powder
- 3/4 tsp salt
- 3/4 cup Brazil nuts, chopped
- 1 1/2 cups mixed diced candied fruits
- 1/3 cup raisins
- 1/2 cup shortening
- 3/4 cup sugar
- 3 eggs
- 1/2 cup mashed banana
- 1/2 cup orange juice
## Instructions
1. Mix and sift flour, baking powder, and salt.
2. Stir in chopped nuts, candied fruits, and raisins.
3. Cream shortening; add sugar and beat until light and fluffy.
4. Add eggs one at a time, beating after each addition.
5. Combine mashed banana and orange juice; add to creamed mixture alternately with flour mixture, beginning and ending with dry ingredients.
6. Turn into a waxed-paper-lined and greased 9" x 5" x 3" loaf pan.
7. Bake in a moderate oven (350°) for 1 hour.
8. Let bread cool in pan half an hour before turning out on a cake rack.