Hot Cross Buns

• 2 packages dry yeast (or 4 teaspoons bulk yeast)
• 2 cups warm water
• 2 cups mashed potatoes
• 1/2 cup sugar
• 1/2 cup shortening
• 1 teaspoon salt
• 2 eggs
• 1 teaspoon cinnamon
• 1 cup raisins
• 5 to 6 cups flour

Dissolve the yeast in warm water. Add the potatoes, sugar, shortening, salt, eggs, cinnamon, raisins and 2 cups of flour. Beat until smooth. Stir in remaining flour. Knead for about 5 minutes. (The dough will be sticky and soft.) Place in a warm place to rise for 1 hour.

Punch down dough. Shape the dough into 24 equal pieces. Place on a greased baking sheet. Let rise for 45 minutes. (My mother said that after the buns are shaped you should cut a cross in the top with a scissors; I've always found that when the buns are finished raising, you can't really see the cross. The buns just end up with four "points" on the top. But you can try it if you want.)

Bake in a 350 degree oven for 25 to 30 minutes or until golden brown.

When the buns are cool, if desired, make frosting crosses on the top with icing.

Icing

• 1 cup powdered sugar
• 1 tablespoon water
• 1/2 teaspoon vanilla

Use a spoon to drizzle crosses on the top of the buns.

Potato Buns

To make potato buns, leave out the cinnamon and raisins.

About the author: LeAnn R. Ralph is the author of the book, Christmas in Dairyland (True Stories from a Wisconsin Farm). Share the view with a book from Rural Route 2! Read sample chapters and sign up for the free monthly newsletter, Rural Route 2 News & Updates. http://ruralroute2.com

Hot Cross Buns II
By Victoria

Hot Cross buns have long been a symbol of Good Friday. Today they are sold in bake shops and supermarket bakeries throughout the Easter season. Each bun has an icing cross on top to signify the crucifixion.

• 1/4 cup water - at room temperature or slightly above
• 1/2 cup lukewarm milk
• 1/4 cup melted butter
• 1 egg - beaten
• 3 1/2 cups all purpose flour
• 1/4 cup sugar
• 1 1/2 tsp. active dry yeast
• 1 tsp. cinnamon
• 1/2 tsp nutmeg
• a pinch of ground cloves
• a pinch of allspice
• 1/2 tsp salt
• 1/2 cup golden raisins
• 1/4 cup finely chopped mixed candied fruit

Glaze

• 2 T. granulated sugar
• 2 T. Water

Icing

• 1/2 cup confectioners sugar
• 2 tsp water

Preparation:

Place all dough ingredients except raisins and fruit in bread machine. Set on dough only cycle. Add the raisins and candied fruit at the signal for adding extra ingredients. Remove dough from bread machine at end of dough cycle. Place in a bowl, cover with a cloth and let it rest for 10 minutes.

***Divide dough into 12 pieces. Shape pieces into balls and place them 3 inches apart on a lightly greased baking sheet. Cover and let rise in warm place until almost doubled, about 45 minutes to an hour. Bake at 375º for 15 to 18 minutes, or until light brown on top. Remove from oven. Place baking sheet on a wire rack to cool. Prepare the glaze and spread over warm buns. Let buns cool completely on baking sheet. Fill a cake decorating bag, fitted with a round tip, with icing. Pipe an icing cross on each bun or simply spoon and spread icing on each one in the shape of a cross.

To prepare without a bread machine:

Combine yeast, 1 cup flour, sugar, salt,, and other spices. Separately, combine milk and water; heat to Combine dry ingredients mixture, liquid ingredients, and butter in a large bowl. Beat for 2 to 3 minutes at medium speed. Add egg; beat 1 more minute. Stir in raisins, fruit, and enough remaining flour to make a firm dough. Knead dough on a floured surface for about 5 to 7 minutes or until smooth and elastic, using additional flour if necessary. Place in lightly greased bowl; turn over to grease the other side. Cover and let rise. After 15 minutes, check dough to see if it has risen sufficiently and is ready to be shaped. Gently stick two fingers in the risen dough up to the second knuckle and take them out. If the indentations remain, the dough is "ripe" and ready. Continue, following directions after the ***.