Recipe: Hot Cross Buns

Adapted from The Deaf Smith Country Cookbook, an old favorite from my collection that I’ve had and used since the 70’s.

This recipe is adapted from The Deaf Smith Country Cookbook, an old favorite from my collection that I’ve had and used since the 70’s. It’s the Basic Sweet Dough recipe that can be used in lots of different ways, but I’ve found it well suited for this spring treat.

Recipe:

(Makes 2 dozen buns)

• Grease 4 pie tins and set aside.

Ingredients:

• 1 cup warm milk

• 1 cup sourdough starter

• ½ cup grass fed butter, melted

• ⅔ cup raw honey

• 2 tsp sea salt

• 3 beaten eggs

• Juice and grated zest of 1 lemon

• 8 cups flour

• ½ tsp of ground nutmeg, mace or cardamom

• 1 ½ cups chopped nuts, raising, citron, dates, etc. if desired.

1. Combine the starter and milk, add butter, honey, salt, eggs and lemon juice and zest. Stir well.

2. Stir in flour and spice to make a soft dough. Place the dough on a lightly floured board and knead. Put in an oiled bow and turn to oil the surface. Cover and let rise in a warm place until double in bulk.

3. Punch down. Divide the dough evenly and shape into equal sized buns. Place six buns in each pie tin,…