Hot Cross Buns

This is Grandma Davis’ famous Hot Cross bun recipe.  I remember her making these by the dozen every year around Easter.  She’d often get together with Great-grandma Heiser and Aunt Hyet Swartz and bake all day long.  One year, probably in the late 1960’s, they made over 120 dozen.  I found a card in Grandma’s recipe file that did all the ingredient extensions for multiplying the volume.

Hot Cross Buns
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Hot Cross Buns
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Ingredients
Servings:
Instructions
  1. Preheat oven to 375 degrees
  2. Add shortening, sugar, salt to milk. When milk has cooled to lukewarm, add yeast that has been dissolved in water. Add beaten eggs
  3. Add flour and cinnamon and beat well.
  4. Add currants (floured with a portion of the flour)
  5. Cover and let rise for 1 hour.
  6. Shape in the form of biscuits and place in a greased pan. Cover and let rise for another hour.
  7. Bake at 375 degrees for 20-25 minutes.
  8. Let cool. Make an icing cross on the tops and coat lightly with powdered sugar (optional).
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Ffrois

Ffrois
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Ffrois is a Welsh crepe. It is very sweet and surprisingly filling. This is a Davis family recipe handed down from Grandma Betty Davis. The recipe card was spelled Frois, but Ffrois appears to be more consistent with the Welsh language. We always used this as a dinner meal.
Servings Prep Time
4 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
20 minutes
Ffrois
Print Recipe
Ffrois is a Welsh crepe. It is very sweet and surprisingly filling. This is a Davis family recipe handed down from Grandma Betty Davis. The recipe card was spelled Frois, but Ffrois appears to be more consistent with the Welsh language. We always used this as a dinner meal.
Servings Prep Time
4 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Mix a cup each of brown sugar and white sugar. Set aside for using as a filling later
  2. Mix 2 cups of flour, pinch of salt, 1/2 cup sugar, 1tbsp. melted butter, 1/2 tsp. baking powder, 2 cups milk
  3. Beat eggs separately. Add 3 beaten eggs to batter.
  4. Grease frying pan, pour 1/4 cup batter into pan. Brown on one side. Add few currants. Turn over and brown. Sprinkle with brown and white sugar mix.
  5. Roll up to eat. Can be eaten with your fingers or using a fork.
Recipe Notes

There is a very similar recipe online at http://www.food.com/recipe/welsh-crepes-ffrois-194138.  That recipe calls for lemon juice in the filling, which is why the picture shows a lemon.  The recipe also has a serving suggestion for layering the crepes on top of each other and serving slices as you would with cake.

Please note that currants have a limited shelf life

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