Hot Cross Buns

2 pkg. dry yeast

Y2 cup warm water
Y2 cup lukewarm milk (scalded then cooled)
34 cup unseasoned lukewarm mashed potatoes
Y2 cup sugar
1% tsp. salt
Y2 cup butter or margarine softened
2 eggs
1 tsp. cinnamon
Y4 tsp. cinnamon
Y%4 tsp. nutmeg
] cup raisins
Y2 cup citron (optional)
42 cups all-purpose flour

Dissolve yeast in warm water. Stir in milk, potatoes, sugar, salt, butter, eggs,
cinnamon, nutmeg, raisins, citron and 22 cups flour.

Beat until smooth. Mix in remaining flour to form soft dough.

Turn dough onto lightly floured board, knead until smooth and elastic — about
5 minutes.

Place in greased bowl, turn greased side up. Cover, let rise in warm place until
double, about 11/2 hours.

Punch down dough, divide in half if you wish. Cut off pieces to make smooth
balls.

Place on cookie sheet 2 inches apart. With scissors snip a cross on top of each
bun.

Cover, let rise until buns are in size.

Heat oven to 375 deg. F. Brush tops of buns with egg yolk glaze*. Bake 20
minutes or until golden brown. When cool, ice with a plain white frosting a cross on
top of each bun.

* Egg Yolk Glaze

Mix 1 egg and 2 tbsp. cold water.

Mrs. Pat Delaurier
Laurier, Man.

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