Recipe by KennKonn
Shhh don't tell Mom I have posted the secret recipe here. I will be in the doghouse, she doesn't share this with anyone but I feel more people should be trying these. They are the best, far out does my grandma's and my aunts. Mom donates a pan of these for the local 4-H Cake Bingo every Easter. Someone should have kept track over the last 20 some years how much her buns have raised for the club.. Follow Instructions carefully. Time does not include resting rising time.
Top Review by wedrinktea'ere
I made a half batch of these for Easter Sunday. Even though I got slightly confused by the instructions, i did not ruin them and they turned out beautifully! I added some nutmeg and allspice to the flour, as well as I used currants. These are fabulous and the only thing wrong with them is that they are so delightful you may end up eating too many. KennKonn: Your mother's recipe was not posted in vain :) THANK YOU!!
- 22.18 ml yeast (2 pkgs of yeast)
- 14.79 ml white sugar
- 236.59 ml milk, scalded and cooled to warm
- 236.59 ml water, lukewarm
- 88.74 ml Crisco shortening
- 118.29 ml white sugar
- 3 eggs
- 354.88 ml raisins
- 14.79 ml cinnamon
- 7.39 ml salt
- 1419.54 ml white flour, Maybe a bit more if needed
- 1 egg yolk
- 29.58 ml water
Directions See How It's Made
- Mix yeast, sugar and scalded cooled down milk and water together and set aside till yeast starts to bubble.
- In mixer mix shortening and sugar together and add one egg at a time mixing in completely before adding another egg. Mix well after last egg.
- Sift 6 cups of flour into separate bowl.
- Mix 3 cups of flour into the yeast mixture, mix till smooth.
- Add Raisins.
- Add shortening, sugar and egg mixture.
- Take one cup of flour and add salt and cinnamon to it and mix it into dough. (To stop the cinnamon from lumping up in the dough).
- Knead in remaining cups of flour till dough is smooth.
- Place in greased bowl and allow to rise until double in size.
- Form buns then using clean scissors snip a cross into the tops of each bun.
- Beat egg yolk and water together and brush over tops of each bun.
- Bake at 400 for 15-20 minutes.
- When cooked and cooled use piping bag and form cross with your favorite white icing.