Osterbäckerei

Hot Cross Buns werden traditionell in Amerika am Karfreitag gegessen.
Kate konnte es nicht abwarten und hat sie am letzten Wochenende gebacken.
Das Kreuz hat Onkel Bob aus New Mexico selber entworfen und hergestellt, somit hat es schon eine lange Reise auf dem "Buckel".

Hot Cross Buns

Put in a mixing bowl

1 cup lukewarm milk

1 package yeast

Let stand 5 minutes. Stir. Add

¼ cup sugar

½ teaspoon cinnamon

1 teaspoon salt

¼ cup soft butter

2 eggs

Beat thoroughly with an electric mixer. Beat in

1 ½ cups flour

Let the dough rise about 40 minutes. Mix in about 

1 cup flour

¼ cup seedless raisins, cut small

Use enough additional flour to make the dough just barely firm enough to handle. Cover and chill ½ hour in the refrigerator. Knead and shape into rolls (about three inches in diameter). Arrange in a buttered pan. Brush with

Melted butter

Cover with a clean dish towel. Let rise until double in bulk (about 1 hour). Bake at 400°F (200°C) until delicately brown (12 to 20 minutes, depending on their size).

Cool on a rack.

When buns are cool, make a cross on top of each one with

Portsmouth Frosting

Melt in a small heavy pan

4 tablespoons butter

Remove from the heat. Add

¼ cup cream

Beat in confectioners' sugar until thick enough to spread. Beat until smooth and flavor with

¼ teaspoon vanilla extract