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  • 2 cups milk, scalded
  • 1/2 cup sugar
  • 8 tablespoons margarine
  • 1 teaspoon salt
  • 1/2 cup warm water
  • 2 teaspoons sugar
  • 3 packages dried yeast
  • 2 eggs. slightly beaten
  • 2 teaspoons cinnamon
  • 1 cup raisins
  • 7 or 8 cups flour

  • Frosting for the Cross
  • 1/4 cup butter
  • 1/4 cup evaporated milk or heavy cream
  • Powdered sugar
  • Vanilla, rum, lemon or orange extract


Heat 2 cups fresh milk to a scald and remove from the stove. Add sugar, margarine, and salt. Stir all these ingredients until well dissolved. In a separate bowl place warm water, sugar, and dried yeast and stir well. Set this bowl aside for 4 to 5 minutes. Using a small bowl, mix together eggs, cinnamon, and raisins. Add this mixture to your bowl of milk, margarine and salt mixture and blend well. Add the 7 or 8 cups of flour and mix all together. Knead well for at least 5 minutes. Place dough in a well-greased bowl and cover with a damp cloth. Let dough double in size.

Punch down and roll the dough out on a well-floured surface. Grease a large cookie sheet well and cut buns out to the desired size and place close together on the cookie sheet. Bake in a 400-degree oven for 15 to 20 minutes or until golden brown. Remove from the oven and let a light brushing of melted butter gloss each bun. Mix the frosting for the cross.

Frosting for the Cross: Melt the butter in a small heavy pan. Remove from the heat and add the milk. Beat in sifted powdered sugar until thick enough to spread. Beat until smooth and add a few drops of flavoring: vanilla, rum, lemon or orange. Using a wide-mouth pastry tube, cross each bun with a wide ribbon of frosting. Serve warm if possible.

Yields 36 buns