Breads, Holidays

One Ha’ Penny, Two Ha’ Penny, Hot Cross Buns

This recipe was given to me by Isabelle Humaciu, Matthew’s mother.  A batch of these was usually taken to the teachers at the kids school during Holy Week, with an extra batch for the family.  She used to use a tiny syringe to add the crosses that was left over from the insulin shots given to Sammy, the family’s beloved Welsh Corgi that developed diabetes later in life and is now waiting for us across the Rainbow Bridge.  I usually use a toothpick or bamboo skewer or even a knife, whatever is handy.  She did not give me the ingredients for the icing, but you can make a simple glaze with a small amount of powdered sugar gradually watered down with milk until you reach the desired consistency (start with ½ c sugar to 1 teaspoon of milk and adjust from there).

Hot Cross Buns

  • ¾ cup scalded milk
  • 1/3   cup softened butter
  • ¼ cup sugar
  • 1 teaspoon salt
  • 2 eggs
  • ½ teaspoon vanilla
  • 3 ½ cups flour
  • ¾ cup raisins
  • ¾ teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1 package dry yeast dissolved in ¼ cup warm water


In a large bowl, pour milk over butter sugar and salt.  When melted add eggs and vanilla. When mixture is lukewarm add dissolved yeast.  Add flour, raisins and spices in halves, beating until stiff and smooth.

Place on floured surface and knead for 3 minutes.  Place dough in a greased bowl, cover and let rise until doubled.  Turn out dough and knead for 1 minute. Return to bowl and let rise again.  Place dough on floured surface and cut into halves, then quarters and then each quarter into 5 pieces (making 20 total buns).  Shape into round buns and place on a cookie sheet and let rise about 45 minutes. Bake at 350 degrees for 20 minutes. Frost each bun with an X.


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