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Hot Cross Buns
1 pkg. active dry yeast
1/4 cup hottest tap water
2 1/3 cups flour
1/3 cup sugar
1 tsp. salt
1/4 tsp. baking soda
1 cup sour cream
1 egg
1/2 cup raisins
1/4 diced citron
1 tsp. cinnamon
Quick White Icing (below)
Quick White Icing:
1 cup confectioners' sugar
1 tbsp. water or milk
1/2 tsp. vanilla
12 buns
In large mixer bowl, dissolve yeast in hot water.
Add 1 1/3 cups of the flour, the sugar, salt, baking soda, sour cream and egg.
Blend 1/2 minute on low speed, scraping bowl constantly.
Beat 2 minutes on high speed, scraping bowl occasionally.
Stir in remaining flour, the raisins, citron and cinnamon thoroughly.
Divide batter evenly among 12 greased medium muffin cups.
Let rise in warm place 50 minutes. (Dough will rise slightly but will not double.)
Heat oven to 350F.
Bake 30 minutes or until golden brown.
Immediately remove from pan.
Frost on tops of buns with icing. Serve warm.
Quick White Icing:
Mix all ingredients together until smooth.
1 pkg. active dry yeast
1/4 cup hottest tap water
2 1/3 cups flour
1/3 cup sugar
1 tsp. salt
1/4 tsp. baking soda
1 cup sour cream
1 egg
1/2 cup raisins
1/4 diced citron
1 tsp. cinnamon
Quick White Icing (below)
Quick White Icing:
1 cup confectioners' sugar
1 tbsp. water or milk
1/2 tsp. vanilla
12 buns
In large mixer bowl, dissolve yeast in hot water.
Add 1 1/3 cups of the flour, the sugar, salt, baking soda, sour cream and egg.
Blend 1/2 minute on low speed, scraping bowl constantly.
Beat 2 minutes on high speed, scraping bowl occasionally.
Stir in remaining flour, the raisins, citron and cinnamon thoroughly.
Divide batter evenly among 12 greased medium muffin cups.
Let rise in warm place 50 minutes. (Dough will rise slightly but will not double.)
Heat oven to 350F.
Bake 30 minutes or until golden brown.
Immediately remove from pan.
Frost on tops of buns with icing. Serve warm.
Quick White Icing:
Mix all ingredients together until smooth.
