HOT CROSS BUNS 5 lbs flour 1 cup sugar 2 tsp salt cinnamon & allspice (to taste) 1 cup corn oil or 2 sticks margarine 3 yeasts 3 cups fruit (mixed peel and raisins) 4 cups warm water Mix yeast into warm water, plus 1 tablespoon sugar. Stir and set aside to bubble. In large bowl place flour, sugar and salt. Cut in butter or oil, add fruit. Add liquid to flour mixture knead, then cover and set aside to rise until double in bulk. Knead again on floured board, shape into buns, set to rise again. Bake at 350 degrees until brown, while hot brush with sugar and water syrup.

*** RAISIN BREAD OR HOT CROSS BUNS 1 pkg raisins 4 to 6 yeast (3 to 4 for bread) 4 eggs 5 tsp salt 3 to 2 1 cups sugar 1/2lb Crisco 5 lb flour 1 can evaporated milk 1 cup lukewarm water 4 cups water Cloves -- Cinnamon -- Nutmeg -- Allspice (1 level tsp. ea.) Scald milk (with 4 cups water), add crisco, salt, sugar, blend well. Dissolve 4/6 yeast with warm water and 4 tsp. sugar. In a separate bowl mix flour, spices and raisins. (let yeast rise). Add yeast to milk, crisco, sugar, etc. mixture and add eggs (beaten). Then gradually add flour mixture until all flour has been added, use extra flour to knead. Place in greased bowl in warm spot let rise for approx.

2 hours (or until double in bulk). Shape into rolls or loaves, let rise again until double in size (an hour or 2). Bake at 350 degrees.

*** HOT CROSS BUNS 6 cups flour 4 cups warm milk 4 tbsp sugar 2 yeast 1 cup butter or margarine 1 1/2 cups sugar 6 eggs 1 box raisins 2 tsp salt Cinnamon (1 to 2 tsps) Dissolve 4 tbsp sugar in milk, add to the yeast. Mix well (yeast mixture), cover and let rise. cream butter, sugar, add eggs, raisins, salt and cinnamon; gradually add flour to make a stiff dough, until all is used up. Cover and let rise until double in bulk. Shape into buns, let rise again. Bake at 375.

*** NEVER FAIL HOT CROSS BUNS Mix together 3 cups hot milk 1 1/2 cup shortening (1/2 lb crisco and 1/2 lb. margarine) 2 1/2 cups sugar 3 tsp salt Let cool In 3/4 cups warm water add 3 tsp sugar, then dissolve 3 yeasts in this mixture (or 4 yeast preferred) Beat 4 eggs Mix together in large bowl: 12 cups flour (5 lb) 1 box raisins 2 tsp allspice 1 tsp cloves 4 1/2 tsp cinnamon Add all three (3) liquid mixtures to flour mixture and knead into a sticky ball. Let rise. Roll into small balls. Let rise. Bake at 375 degrees for 25 mins.

Recipes from the Continental Society of Bermuda Cookbook.

*** HOT CROSS BUNS 3 1/2 cups flour 1/2 cups sugar 3 tbs melted butter 1/2 tsp salt 1 cup milk (scalded) 1 yeast cake softened in 14 cup warm milk 1 egg (beaten) 1 tsp cinnamon 1/2 tsp allspice 3/4 cup raisins Pour scalded milk into a bowl. Add sugar, salt and melted butter. Cool to luke warm. Stir in softened yeast and the well beaten egg. In a large bowl sift flour, cinnamon, and allspice. Add raisins and liquid. Mix well then cover and let rise in a warm place until double in bulk.

Punch down and knead on a lightly floured board for a short time. Shape into large biscuits, and place on a well greased baking pan. Allow to rise again.

Brush tops of buns with slightly beaten egg white. Bake at 375 degrees F for 20 minutes. Yields 18 buns.

Recipe from the Bermuda Cookbook.

*** HOT CROSS BUNS 1 cup milk, scaled 1/2 cup butter 1/3 cup white sugar 1/8 teaspoon salt 1/2 cup lukewarm water 1 pkg. active dry yeast 1 teaspoon sugar 1 egg, beaten 3/4 cup currants 3 1/2 cups flour 2 teaspoons cinnamon 1/2 teaspoon allspice Place scalded milk in large bowl; stir in sugar, butter, salt. Cool to lukewarm. Place lukewarm water in small bowl; stir in teaspoon sugar. Sprinkle with yeast. Let stand ten minutes. Stir yeast; add to milk mixture. Blend in beaten egg and currants. Sift flour and spices; add milk mixture, beating well. Add extra flour if necessary to make a stiff dough. Place in large, well-buttered bowl, and brush with melted butter. cover with wax paper and towel. Set in a warm place (about 82 degrees), free from draughts, to let rise until double in bulk -- about 1 1 hours.Punch down. Knead slightly on lightly floured board. Pinch off small pieces to form smooth, round buns about 2'' in size. Place these on buttered baking pan, about 2'' apart. (A jelly roll pan is about right for this) cover and let rise until again doubled in bulk, about one hour. Brush with slightly beaten egg white and bake at 400 degrees for 10-15 minutes. Remove fro pan and cool on cake rack.