Hot cross buns - Canada Agriculture and Food Museum
These sweet treats are typically served on Good Friday, the Friday before Easter Sunday.
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Cooking tools:
- Piping bag
- Cooling rack
- Pastry brush
- Rolling pin
- Colander
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Wooden spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Baking sheet
Ingredients
- 1 tbsp. (15 ml) dried active yeast
- 1 tsp. (5 ml) sugar
- 2 tbsp. (30 ml) lukewarm water
- 1 cup (250 ml) scalded milk
- 3 tbsp. (45 ml) packed, light brown sugar
- 1/4 cup (65 ml) butter
- 2 eggs
- ½ tsp. (2.5 ml) ground nutmeg
- ½ tsp. (2.5 ml) ground cinnamon
- 1/4 tsp. (1.25 ml) ground allspice
- 1/4 tsp. (1.25 ml) ground cloves
- 1 cup (250 ml) raisins or currants
- 4 cups (1 L) all-purpose flour
- 2 tbsp. (30 ml) milk
- 2 tbsp. (30 ml) icing sugar
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