AWREY’S-STYLE HOT CROSS BUNS & Ready-to-Spread Vanilla Frosting
By Gloria Pitzer, as seen in… The Original 200 Plus Secret Recipes© Book (Secret RecipesTM, Marysville, MI; June 1997, p. 8).
INGREDIENTS:
1/3 cup warm water
1 pkg dry yeast
2 tsp sugar
4 large eggs
¼ cup milk
¼ cup sugar
2 cups flour
½ cup very soft butter (not “lite” style)
¼ tsp allspice
¼ tsp ground cardamom
2 cups currants
1 cup raisins
“Ready-To-Spread Vanilla Frosting”:
1-lb powdered sugar, 2 egg whites, & ¼ tsp vanilla – combine until smooth & spreadable.
INSTRUCTIONS:
Place water, yeast, and sugar in an 8-oz measuring cup. Stir a bit and let stand until it bubbles almost to the rim of the cup (5 minutes maybe). In a big mixing bowl, beat together eggs, milk, sugar, and flour. Beat well, to a smooth dough. Cover bowl. Let rise 45 minutes.
STIR BATTER DOWN HARD! Beat in butter, allspice, cardamom, and enough more flour to make dough smooth enough to knead right in the bowl until elastic-like (about 2-3 cups, maybe). As you knead, work in currants and raisins.
In clean, greased bowl, let dough rise in warm place, 90 minutes or until doubled [in size] – spraying top of dough with Pam so it won’t dry out. Knead down dough [again] and shape into 2” balls. Place 2 inches apart on greased baking sheets. Let rise until doubled.
Make a cross, ¼” deep, in top of each [ball] with tip of sharp knife & bake at 400°F for 20-24 minutes or until golden brown. While hot out of the oven, add a dab of “Ready-To-Spread Vanilla Frosting” to the top of each. Makes 36 buns.
See also…
