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Mar 19, 2008 05:54 PM

One-a-penny, Two-a-penny....

anybody have a well-tried recipe for hot cross buns?

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  1. Hot Cross Buns
    Hot Cross Buns
    One-a-penny, Two-a-penny
    Hot Cross Buns
    If you have no daughters, give them to your sons
    One-a-penny, Two-a-penny
    Hot cross buns :)

    Hopefully someone remembers the rhyme AND a tried and true recipe... I only remember the rhyme(if memory serves) sorry :)

    1. I don't, but you guys are so cute that it makes me want to look one up for you!
      alas, you can do that for yourself, and seek a recipe with a pedigree instead....
      : )

      1. I made them a couple years ago and was very pleased with the results.
        I believe I used a Nancy Silverton recipe, or it could have been from the Cheeseboard Collective cookbook, I'll have to check.
        I used whole wheat flour along with bread flour I believe, and candied orange peel and currants.
        They were surprisingly tender and cute. Will try to track down the recipe...

        1. here's the recipe my mom uses. it's from the settlement cookbook, with some added updates from her. :)

          1 package dry yeast (or 2 1/4 tsp.)
          1/4 c warm water
          1 c. butter
          3 eggs
          1 tsp. salt
          grated rind of 1/2 lemon
          1 c. warm milk
          4 - 5 1/2 c. flour

          Dissolve yeast in warm water. Cream butter and sugar; add eggs, one
          at a time, salt, lemon rind, the dissolved yeast, warm milk, and 4 c.
          of the flour. Knead until smooth and elastic, adding flour as needed.
          place dough in a greased bowl. turn over dough to grease both sides.
          Cover with a warm, wet dish cloth and let rise in a warm place until
          doubled. Punch dough down.
          Shape into buns and place in a buttered cake pan. Cover and let rise
          until doubled.
          when half risen, cut two gashes at right angles across tops of buns.
          Let rise until 2 1/2 original bulk, then bake for 20 min. or so at
          Drizzle confectioners sugar glaze on top in shape of a cross.

          Glaze: Add just enough milk to powdered sugar to make a glaze that is
          thin enough to drizzle, but not too thin. The crosses should retain
          some of their shape.

          1 Reply
          1. re: mrsjenpeters

            thank you mrsjen! My Mom used homemade fondant for the crosses once they were out of the oven.