77 hot cross butter Recipes

active dry yeast, warm water (105-115 o), lukewarm milk , scalded then cooled, unseasoned lukewarm mashed potatoes, sugar, salt, butter or margarine softened, eggs, cinnamon, nutmeg, raisins (or currents--pva), citron (or dried/candied fruit of your choice, or orange peel-pva), gold medal flour (if using self rising flour, omit salt), egg yolk glaze, quick white icing, dissolve yeast in warm water. stir in milk , potatoes, sugar, salt, butter, eggs, cinnamon, nutmeg, raisins, citron and 2 1/2 cups flour. beat until smooth. mix in remaining flour to form soft dough., turn dough onto lightly floured board , knead until smooth and elastic, about 5 minutes., place in greased bowl; turn greased side up. cover; let rise in warm place until double, about 1 1/2 hours., punch down dough ; divide in half. cut each half into 16 pieces. shape into a smooth balls and place about 2 inches apart on greased baking sheet. with scissors, snip a cross on top of each bun. cover; let rise until double, about 40 minutes., balls rise and snip, heat over to 375o. brush tops of buns white egg yolk glaze. bake about 20 minutes or until golden brown. when cool, frost crossed on tops of buns with quick white icing., buns, quick white icing, mix 1 cup confectionser s sugar , 1 tbsp water or milk and 1/2 tsp vanilla until smooth and of spreading consitency., egg yolk glaze, mix 1 egg yolk and 2 tbsp of cold water.

rum or 2 tbsp water, golden raisin (6 oz.), unbleached all-purpose flour, baking powder, sugar, salt, cinnamon, nutmeg, allspice, candied citron peel (or mixed candied fruit), eggs, milk, butter, melted, powdered sugar, soft butter, vanilla extract, milk or 1 tbsp cream

two 1/4-oz packages (5 tsp) active dry yeast, granulated sugar, all-purpose flour, ground allspice, cinnamon, salt, cold unsalted butter, eggs, egg yolk, dried currants, golden raisins, grated fresh orange zest, grated fresh lemon zest, superfine granulated sugar, pastry dough

active dry yeast, water (110 to 115 degrees ), warm milk (, 110 to 115 degrees ), sugar, butter or 1/4 cup margarine, softened, vanilla extract, salt, ground nutmeg, all-purpose flour, eggs, dried currant, raisins, water, egg yolk, sugar, milk, vanilla extract

yeast, water, warm milk, mashed potatoes, sugar, salt, butter, eggs, cinnamon, nutmeg, raisins (or 1 1/2 cup mixed and citron), flour, egg yolk, powdered sugar, milk, vanilla

dried yeast, bread flour, salt, brown sugar, butter, softened, mixed spice, ground cinnamon, vanilla extract, mixed fruit or 1 cup currants, egg, warm milk, water, golden syrup, honey, water

unbleached all-purpose flour, active dry yeast (5 1/2 tsp), sugar, salt, grated fresh lemon zest, milk, unsalted butter , cut into pieces, eggs, beaten, raisins or 1/2 cup currants, chopped blanched almond, chopped mixed candied fruit, egg, beaten with, milk, sugar (icing ), cream or 2 -3 tbsp milk, almond extract

sugar, butter, melted, salt, milk, cake yeast, softened in, water, eggs, flour , sifted, cinnamon, currants

instant yeast , two 7 g sachets, caster sugar, warm milk, plain flour, mixed spice, salt, butter, chopped, sultana, egg, beaten lightly, warm water, plain flour, caster sugar, cold water, caster sugar, gelatin powder, boiling water

milk, milk, warmed to 110 f, dry active yeast, sugar, sugar, all-purpose flour, bread flour, black raisins, candied lemon peel , cut into 1/4-inch pieces, candied orange peel , cut into 1/4-inch pieces, salt, cinnamon, ground nutmeg, unsalted butter, melted, eggs, egg yolk, sugar, vanilla

milk, salt, molasses, dry yeast (package), egg, soft shortening, flour, cinnamon, nutmeg, currants, raisins, sugar, egg white , unbeaten, vanilla extract , lemon extract or 1 tsp rum extract, butter, molasses, milk

milk, active dry yeast, unbleached all-purpose flour, unbleached all-purpose flour, sugar, salt, ground cinnamon, ground nutmeg, ground ginger, unsalted butter, softened, cut into 10 pieces, egg, currants (or a mixture of the two) or 2/3 cup raisins (or a mixture of the two), diced candied orange peel, sugar, water, powdered sugar, water

hot cross buns (large and containing currants, dried citrus peel, etc), butter, soft, apricot jam, evaporated milk, sugar, vanilla, ground cinnamon, to taste (use less (or more ), ground nutmeg, eggs , largest size

hot cross buns, low-fat margarine, apricot jam, low-fat evaporated milk, egg, egg white, vanilla essence, icing sugar

active dry yeast, sugar, divided, warm milk (110o to 115o), butter, softened, raisins, egg, salt, king arthur unbleached all-purpose flour, sugar, butter, softened, vanilla extract, milk

active dry yeast, warm water (110o to 115o), warm milk (110o to 115o), sugar, butter, melted, eggs, salt, ground cinnamon, ground allspice, raisins, grated lemon peel, grated orange peel, king arthur unbleached all-purpose flour, egg, cold water, sugar, butter, softened, vanilla extract, milk

superfine gluten-free white rice flour, tapioca flour, potato starch flour, sugar plus 2-tsp for yeast, powdered milk, xanthan gum, salt, cinnamon, rapid rise yeast, olive oil, three eggs, vinegar, yellow raisins, melted butter, icing, butter, powdered sugar, water, almond extract, orange extract, cream above adding more sugar to get desired consistency. while still warm, ice a cross on top of each roll.

scant tbsp or 1 (1/4-oz) package active dry yeast, warm water (about 110 degrees ), warm milk (about 110 degrees ), soft unsalted butter, light brown or raw sugar, eggs, ground cinnamon, ground ginger, ground nutmeg, ground white pepper, unbleached flour, currants, candied lemon peel or candied citron, milk, granulated sugar, sugar, lemon juice, heavy cream