Hot Crossed Buns


  • 1 Tbsp. (or 1 pkg.) yeast
  • 1/4 cup warm water
  • 1 cup scalded milk
  • 3/4 tsp. salt
  • 1/2 cup sugar
  • 1/2 cup shortening
  • 4 1/2 cups (approx.) flour
  • 3 egg yolks + egg whites
  • 1 cup raisins (optional)
  • sugar
  • water
  • lemon juice
  • plain frosting


  1. In a large bowl, mix salt, sugar, shortening. Scald milk and add it. Soften yeast in water. When mixture is lukewarm, add softened yeast and 1 1/2 cups flour. Beat well and let rise until very light.
  2. Add egg yolks, raisins (if desired) and remaining flour gradually. Knead lightly, cover, and let rise until double in bulk.
  3. Roll out to 1" thickness and cut into rounds. Place 2" apart on greased sheets, cover, and let rise. Glaze the surface with egg white diluted with water. With a sharp knife, cut a cross in the top of each. Bake in a hot (400 degrees F) oven about 20 minutes. Just before removing from oven, brush with sugar and water (2:1) mixed with a little lemon juice.
  4. When cool, fill crosses with plain frosting. Makes 2 1/2 dozen.