• 2 cups milk, scalded
  • 1/2 cup sugar
  • 8 tablespoons margarine
  • 1 teaspoon salt
  • 1/2 cup warm water
  • 2 teaspoons suagr
  • 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
  • Directions

    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 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

    Have You Made This?

    Let us know how your recipe turned out

    Buy Tickets What to Do Calendar Shop Restaurant Donate Membership
    Estate Hours

    Open today from 9:00 am – 5:00 pm

    iconDirections & Parking
    buy tickets online & save