Hot Cross Buns – Sharon Stoeber



  • 2 medium potatoes
  • 1/2 Cup warm milk
  • 1/2 Cup sugar
  • 1 1/4 tsp salt
  • 1/2 Cup shortening – butter
  • 1/2 Cup water
  • 2 pkg yeast
  • 3 eggs
  • 4 1/4 Cup flour
  • 1 grated rind of a lemon
  • 3/4 Cup  raisins, rinsed in hot water and drained


Boil potatoes; drain & mashed until smooth.  Scald milk; stir in sugar, slat, butter & 3/4 Cup of potatoes.  Cool to lukewarm.  Measure warm water into a large mixing bowl.  Sprinkle in yeast, stir until dissolved.  Add milk mixture to potato mixture.  Beat 2 eggs until foamy and to yeast mixture.  Stir in 1/2 of the flour and lemon rind.  Beat with spoon until smooth.  Add enough remaining flour until easy to handle.  Turn out on lightly floured board and knead quickly and lightly until smooth & elastic (about 8-10 minutes).  Turn into greased bowl, cover with towel and let rise until doubled in bulk.  Punch dough down and turn out on lightly floured board.  Knead raisins into dough.  Divide dought in half, form each 1/2 into a 12″ long roll.  Cut with sharp knife so each roll will make 12 equal pieces.  Form into smooth balls.  Place in greased pans.  Separate remaining eggs, beat egg yolk with 2 tablespoons water and brush buns with mixture.  Cover buns with towel and let set until double.  Bake at 350 Degrees for 25 minutes.

When buns are cool place a cross on each bun.  Icing made with butter cream icing flavored with lemon juice.