2 tbsp dry yeast
3/4 cup warm water
1/2 cup vegetable oil
1 tsp salt
1/4 cup white sugar
2 tbsp white vinegar
1 tsp baking powder
1 tsp cinnamon
3 1/2 cup white flour
1/2 cup flour for kneading
2/3 cup currants
A Recipe for
Hot Cross Buns (Satterly)
You don't sew with a fork, so I see no reason to eat with knitting needles. |
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I have a great diet. You're allowed to eat anything you want, but you must eat it with naked fat people. |
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| Spanish Proverb |
This Recipe for Hot Cross Buns (Satterly) is one of thousands in the Recipes-to-go Bread Cookbook.
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| a nation taste-blind. M.F.K. Fisher |
This is a recipe for Hot Cross Buns (Satterly) from the recipe cookbook of Recipes-to-go (Bread)
Cheese - milk's leap toward immortality. |
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This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. |
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Cooking is like love. It should be entered into with abandon or not at all. |
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Combine yeast with water in a mixing bowl. Combine the rest of the
ingredients except the currants & flour. Mix well. Add 1 1/2 c flour
& mix. Stir in currants. Mix in the remaining 2 c of flour. Remove
from bowl & knead, adding more flour as necessary. Knead for a few
minutes until the dough is pliable. Return to mixing bowl, cover with
a damp cloth & set aside until it has doubled.
Punch dough down, turn out onto a floured board, cover & let rest for
10 minutes. Divide the dough into 18 pieces. Roll into a ball &
place on a greased baking sheet 1 1/2 inches apart. Flatten slightly.
If you wish, using a sharp knife, cut out a cross in the top of each
bun. Cover with a damp cloth & let rise till doubled.
Heat oven to 375F. Lightly brush the top of each bun with vegetable
oil & bake for 12 to 15 minutes or until golden. Cool on wire racks.
Posted by Mark Satterly in Intercook
Serves: 1
Hot Cross Buns (Satterly) Recipe brought to you by Recipes To-Go