2 FRIENDLY CIRCLE—1949

Buns and Fruit Loaves

Hot Cross Buns

Y cup sugar, % cup warm water, 1 package quick yeast,
34 cup milk, 1 teaspoon salt, % cup shortening, 2 eggs, 4 cups
flour, 1 cup raisins and candied peel, 21%4 teaspoons cinnamon,
34 teaspoon nutmeg. Dissolve 1 teaspoon sugar in water, add
yeast. In double boiler scald milk, salt, shortening, balance
of sugar, cool, then combine with yeast, beaten eggs, peel and
raisins. Sift 2 cups flour and spices, mix with liquid till
smooth. Work in enough flour to make a soft dough, knead
on floured board till dough is smooth and elastic. Put in
bowl, cover and set in warm place till double in bulk. Knead
dough and shape into buns. With scissors cut cross on top of
each bun. Cover with towel, set in warm place till double in
bulk. Bake in 425 degree oven 15-18 minutes. While buns are
hot brush tops with melted butter or shortening. Mark
cross on each with this mixture: 2 teaspoons milk, ™%4 tea-
vanilla, 24 cup icing sugar. —Mrs. B. Howarth

Hungarian Buns

Soak yeast cake in % cup warm water. Beat 3 eggs, 1
tablespoon salt, 3 tablespoons sugar, 1 cup lard, 4 cups flour.
Add yeast. Roll in three pieces, then take butter, sugar and
cinnamon and spread, roll and let rise, ice and sprinkle with
nuts. —Mrs. Hattle.

Basic Refrigerator Dough

1%4 cups milk, 1 cake compressed yeast, 2 tablespoons
sugar, 2 teaspoons salt, 4 tablespoons mild-flavoured fat, 31%
to 4 cups sifted all-purpose flour. Scald milk. Dissolve yeast
cake and sugar in % cup milk, cooled to lukewarm tempera-
ture. To the remaining cup of milk add salt and fat. When
this is lukewarm combine with yeast mixture and add 3%
cups flour. Turn out on a floured board and knead briskly for
8 to 10 minutes, adding additional flour as necessary to pre-
vent dough sticking to the board. Form into rolls and allow
to rise until double in bulk, about 2 hours. Bake in a moder-
ately hot oven 375 degrees F., 20 to 25 minutes. If dough is to
be stored in refrigerator, place in a bow! after kneading.
grease the surface of the dough, cover with wax paper and
store until needed. The dough will keep for six or seven days.
Makes 2 dozen rolls.

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