RECIPE FOR HOT CROSS BUNS
| HOT CROSS BUNS | | | | | | | | |
| | | | | | | | |
| Makes approximately 200,2 oz. buns. | | | | | Bake in 375° oven. | |
| | | | | | | | |
| | | | | | | | |
| INGREDIENTS | WEIGHTS | MEASURES | | | | | | |
| Recipe of Basic Sweet Roll Dough (Previous page – Page 87) | 28 lbs. | | | | | | | |
| Raisins or currants | 1 lb.,5 1/3 oz. | 1 qt. | | | | | | |
| Cinnamon | | 4 tsps. | | | | | | |
| Nutmeg | | 4 tsps. | | | | | | |
| | | | | | | | |
| | | | | | | | |
| DIRECTIONS: | | | | | | | | |
1. Add raisins or currants,cinnamon,and nutmeg to dry ingredients in Basic Sweet Roll Dough. RECIPE FOR BASIC SWEET ROLL DOUGH
|
| 2. Follow directions for mixing Basic Sweet Roll Dough and shape into 2 oz. rolls. Let rise in a warm place. |
| 3. Bake when rolls will retain dent when pressed with finger. | | | | | |
| 4. Rolls should be baked at 375° F. for 20 minutes or until done;cool slightly. | | |
| 5. Make cross on buns with “Glaze for Sweet Rolls or Coffee Cake”. (HOW TO COOK GLAZE FOR SWEET ROLLS OR COFFEE CAKE) Put glaze in quart measuring cup with pouring lip and pour from cup. |
| | | | | | | | |
| | | | | | | | |
| | | | | | | | |
| Number of Portions | 200 | | | | | | | |
| Size of Portion | 2 oz. | | | | | | | |
| | | | | | | | |
| | | | | | | | |
| | | | | | | | |
| Calories | 208 | | Iron | 1.72 Mg | | Protein. | 4.62 G | 8.98% |
| Cholesterol | 13 Mg | Calcium | 30.42 Mg | Carbohydrates. | 32.08 G | 61.78% |
| Sodium. | 143 Mg | Vitamin A | 38 RE | Total Fat | 6.76 G | 29.29% |
| Fiber | 1.25 G | Vitamin C | 0.23 Mg | Saturated Fat | 1.91 G | 8.26% |
Comments are closed.