2 cups milk, scalded1/2 cup sugar8 tablespoons margarine1 teaspoon salt1/2 cup warm water2 teaspoons suagr3 packages dried yeast2 eggs. slightly beaten2 teaspoons cinnamon1 cup raisins7 or 8 cups flourFrosting for the Cross1/4 cup butter1/4 cup evaporated milk or heavy creamPowdered sugarVanilla, 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 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 flavoringvanilla, 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
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