Hi,
I'm new to the list. Does anyone have an easy recipe for Hot Cross Buns or
sticky buns?

Thanks
Cora

Cora H Parry wrote:
>
> Hi,
> I'm new to the list. Does anyone have an easy recipe for Hot Cross Buns or
> sticky buns?

*Cindy Fuller just posted this during the week, I don't think she'll
mind if I repost it for you*

This is adapted from "The Fannie Farmer Baking Book", by Marian
Cunningham.

Hot Cross Buns
1 package dry yeast
1/4 cup warm water
3/4 cup milk, warmed
1/3 cup sugar
1 1/2 teaspoons salt
4 tablespoons butter, softened
2 eggs
about 3 1/4 cups flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/2 cup dried cranberries

Mix yeast into warm water and let stand. Combine milk, sugar, salt
butter, and eggs in a large bowl; beat well. Add yeast mixture. Beat
in 1 1/2 cups flour and spices. Cover and let rise for about an hour.
Add remaining flour, then knead until smooth and elastic. Knead in the
dried cranberries in the last minute or so. Place dough into a greased
bowl; cover and let rise until doubled. Punch dough down; turn onto
lightly floured board. Roll into a rectangle about 14" x 10" and 1/2"
thick. Cut out buns with a 2 1/2 to 3-inch round cutter; place buns
about 1" apart on greased baking sheets. Reroll scraps and continue
cutting until you've used up the dough. Let rise uncovered until
double. Just before baking, use floured scissors to snip a cross in
the
top of each bun, cutting about 1/2" deep. Bake at 375° about 15
minutes
until the tops are golden brown. Cool on wire rack. Makes about 20
buns.

Cindy

Cora H Parry wrote:
>
> Hi,
> I'm new to the list. Does anyone have an easy recipe for Hot Cross Buns or
> sticky buns?

*Cindy Fuller just posted this during the week, I don't think she'll
mind if I repost it for you*

This is adapted from "The Fannie Farmer Baking Book", by Marian
Cunningham.

Hot Cross Buns
1 package dry yeast
1/4 cup warm water
3/4 cup milk, warmed
1/3 cup sugar
1 1/2 teaspoons salt
4 tablespoons butter, softened
2 eggs
about 3 1/4 cups flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/2 cup dried cranberries

Mix yeast into warm water and let stand. Combine milk, sugar, salt
butter, and eggs in a large bowl; beat well. Add yeast mixture. Beat
in 1 1/2 cups flour and spices. Cover and let rise for about an hour.
Add remaining flour, then knead until smooth and elastic. Knead in the
dried cranberries in the last minute or so. Place dough into a greased
bowl; cover and let rise until doubled. Punch dough down; turn onto
lightly floured board. Roll into a rectangle about 14" x 10" and 1/2"
thick. Cut out buns with a 2 1/2 to 3-inch round cutter; place buns
about 1" apart on greased baking sheets. Reroll scraps and continue
cutting until you've used up the dough. Let rise uncovered until
double. Just before baking, use floured scissors to snip a cross in
the
top of each bun, cutting about 1/2" deep. Bake at 375° about 15
minutes
until the tops are golden brown. Cool on wire rack. Makes about 20
buns.

Cindy

In article >,
Nancy Young > wrote:

> Cora H Parry wrote:
> >
> > Hi,
> > I'm new to the list. Does anyone have an easy recipe for Hot Cross Buns or
> > sticky buns?
>
> *Cindy Fuller just posted this during the week, I don't think she'll
> mind if I repost it for you*
>
> This is adapted from "The Fannie Farmer Baking Book", by Marian
> Cunningham.
>
> Hot Cross Buns
> 1 package dry yeast
> 1/4 cup warm water
> 3/4 cup milk, warmed
> 1/3 cup sugar
> 1 1/2 teaspoons salt
> 4 tablespoons butter, softened
> 2 eggs
> about 3 1/4 cups flour
> 1 teaspoon cinnamon
> 1/2 teaspoon nutmeg
> 1/4 teaspoon allspice
> 1/2 cup dried cranberries
>
> Mix yeast into warm water and let stand. Combine milk, sugar, salt
> butter, and eggs in a large bowl; beat well. Add yeast mixture. Beat
> in 1 1/2 cups flour and spices. Cover and let rise for about an hour.
> Add remaining flour, then knead until smooth and elastic. Knead in the
> dried cranberries in the last minute or so. Place dough into a greased
> bowl; cover and let rise until doubled. Punch dough down; turn onto
> lightly floured board. Roll into a rectangle about 14" x 10" and 1/2"
> thick. Cut out buns with a 2 1/2 to 3-inch round cutter; place buns
> about 1" apart on greased baking sheets. Reroll scraps and continue
> cutting until you've used up the dough. Let rise uncovered until
> double. Just before baking, use floured scissors to snip a cross in
> the
> top of each bun, cutting about 1/2" deep. Bake at 375° about 15
> minutes
> until the tops are golden brown. Cool on wire rack. Makes about 20
> buns.
>
> Cindy

Thanks, Nancy! I didn't feel like typing it in again.

Cindy, whose SO is STILL waiting for a batch of these to appear

--
C.J. Fuller

Delete the obvious to email me

In article >,
Nancy Young > wrote:

> Cora H Parry wrote:
> >
> > Hi,
> > I'm new to the list. Does anyone have an easy recipe for Hot Cross Buns or
> > sticky buns?
>
> *Cindy Fuller just posted this during the week, I don't think she'll
> mind if I repost it for you*
>
> This is adapted from "The Fannie Farmer Baking Book", by Marian
> Cunningham.
>
> Hot Cross Buns
> 1 package dry yeast
> 1/4 cup warm water
> 3/4 cup milk, warmed
> 1/3 cup sugar
> 1 1/2 teaspoons salt
> 4 tablespoons butter, softened
> 2 eggs
> about 3 1/4 cups flour
> 1 teaspoon cinnamon
> 1/2 teaspoon nutmeg
> 1/4 teaspoon allspice
> 1/2 cup dried cranberries
>
> Mix yeast into warm water and let stand. Combine milk, sugar, salt
> butter, and eggs in a large bowl; beat well. Add yeast mixture. Beat
> in 1 1/2 cups flour and spices. Cover and let rise for about an hour.
> Add remaining flour, then knead until smooth and elastic. Knead in the
> dried cranberries in the last minute or so. Place dough into a greased
> bowl; cover and let rise until doubled. Punch dough down; turn onto
> lightly floured board. Roll into a rectangle about 14" x 10" and 1/2"
> thick. Cut out buns with a 2 1/2 to 3-inch round cutter; place buns
> about 1" apart on greased baking sheets. Reroll scraps and continue
> cutting until you've used up the dough. Let rise uncovered until
> double. Just before baking, use floured scissors to snip a cross in
> the
> top of each bun, cutting about 1/2" deep. Bake at 375° about 15
> minutes
> until the tops are golden brown. Cool on wire rack. Makes about 20
> buns.
>
> Cindy

Thanks, Nancy! I didn't feel like typing it in again.

Cindy, whose SO is STILL waiting for a batch of these to appear

--
C.J. Fuller

Delete the obvious to email me

"Cora H Parry" > wrote in message
...
> Hi,
> I'm new to the list. Does anyone have an easy recipe for Hot Cross Buns
or
> sticky buns?
>
> Thanks
> Cora


NOOOOOOO, Sheldon, Don't you dare.

>
>

"Cora H Parry" > wrote in message
...
> Hi,
> I'm new to the list. Does anyone have an easy recipe for Hot Cross Buns
or
> sticky buns?
>
> Thanks
> Cora


NOOOOOOO, Sheldon, Don't you dare.

>
>