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A Recipe From Barbara

Jiffy Hot Cross Buns

1 package or 1 tablespoon of dry active yeast
3/4 cup warm water
1 egg
2 1/2 cups packaged biscuit mix
1/3 cup raisins or currants
2 tablespoons of sugar
1/2 teaspoon cinnamon
1 egg white
1/2 teaspoon vanilla or lemon extract
1 cup powdered sugar
5 teaspoons of milk

In a large mixing bowl mix dry yeast with warm water and let stand for about 5 minutes. Then add egg, biscuit mix, raisins or currants sugar and cinnamon beat well for 2 to 3 minutes.

Use more dry biscuit mix to dust a hard smooth surface. Place sticky dough on your well dusted surface. Knead until smooth for about 25 strokes. Use a rolling pin to spread the dough to a 1/2 inch thickness. Cut with a floured 2 1/2 inch biscuit cutter, then shape into buns.

Place buns in a greased 11" x 7" x 1 1/2" baking pan. Cover with damp cloth and let rise in a warm place, draft free place until the buns are almost double in size for about 1 to 1 1/4 hours.

Brush tops of buns with slightly beaten egg white.

Bake in a pre heated 400* oven for about 12 to 15 minutes. Remove the cooked buns to a cooling rack.

Put vanilla and powdered sugar in a small bowl and slowly add milk while stirring until you have a frosting consistency to make your crosses on each warm bun.

Makes about 1 dozen.