YEAST BREADS 35

HOT CROSS BUNS

Temperature: 375°F. Time: 20-25 minutes
1 cake compressed yeast 14 cup melted shortening
14 cup lukewarm water 1 teaspoon grated lemon rind
1 cup milk 1 egg, well beaten
1g cup corn syrup V4 cup raisins
V4 teaspoon salt 31% -4 cups sifted all-purpose
flour

Crumble the yeast into the lukewarm water. Measure the
milk, corn syrup, salt, shortening and lemon rind into a mixing
bowl; heat until the mixture is lukewarm. Beat in the dissolved
yeast and the egg; add the raisins. Beat in 2 cups of flour; stir till
smooth. Add the remaining flour; mix well. Turn on a floured
board, shape into a ball and knead lightly. Place in an oiled bowl;
cover and let rise in a warm place till double in bulk (about 2 hours).
Turn on a floured board and knead to release gas bubbles. Shape
into medium-sized buns; place on an oiled cookie sheet about 2”
apart. Cover and again let rise (about 1 hour); with the scissors
cut a small cross on the top of each bun. Bake 20-25 minutes
in a moderately hot oven. Three minutes before baking is com-
pleted, remove and brush with | tablespoon of sugar dissolved in
2 tablespoons of milk. While still hot, fill the crosses with icing
made with icing sugar and hot water. Yield: 18 buns.

HOMEMADE PRUNE ROLLS
Temperature: 400°F.-350°F. Time: 25 minutes

18 cooked prunes V4 teaspoon salt
18 nuts, shelled 1g cup melted shortening
2 cakes compressed yeast 1/16 teaspoon mace
14 cup lukewarm water 1 egg, well beaten
34 cup milk, scalded 1 cup whole wheat flour
lg cup corn syrup 3 cups sifted all-purpose flour

Remove the pits from the prunes; stuff each prune with a nut.
Soften the yeast in lukewarm water, combine it with the scalded
milk, the corn syrup, salt, shortening and mace. Add the well
beaten egg and the whole wheat flour; mix well. Add the white
flour, cup by cup, beating well after each cupful; this dough should
not be stiff. Turn into an oiled bowl; cover; let rise in a warm
place till double in bulk (1 to 114 hours). Turn out on floured
board; knead lightly to release gas bubbles. Cut off small pieces
of dough; shape into round rolls. Slash the top with scissors and
insert a stuffed prune in the opening. Place the rolls in oiled muffin
pans; cover; let rise till light (about 1% hour). Bake in hot oven
(400° F.) for 10 minutes; reduce the heat to 350°F. and finish
baking. Yield: 18 rolls.