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Listed in: Breads (Yeast) / Fancy
2 yeast cakes
1/2 cup water
1-1/2 cups milk
1/2 cup sugar
1/3 cup shortening
2 eggs
1 teaspoon salt
3/4 cup seedless raisins
About 7 cups flour
Soften the yeast in the water which has been boiled and cooled until lukewarm. Add to the milk, scalded and cooled to lukewarm, two tablespoons of sugar and two cups flour. Beat this sponge until free from lumps and let rise until light and full of bubbles. Cream the shortening with the rest of the sugar, beat in the eggs and add the salt. Stir into the sponge, add raisins and enough flour to make a dough that can be handled. Knead until smooth and let rise until doubled in bulk. Shape into round buns and place about two inches apart on greased baking sheets. Brush the tops with melted shortening. Let rise until doubled in bulk and make two cuts in the form of a cross on the top of each bun. Bake in a hot oven, brushing over the tops of the buns with a sugar and water solution a few minutes before taking them from the oven. Fill in the line of the cross with icing made of confectioners' sugar and egg white.
Time in baking, 20 minutes. Temperature, 425°. 3 dozen buns.
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