Hot Cross Buns RPC Bread Product Code/Name Used: Rich's Raisin Bread dough || Rich's Glaze N Shine || Rich's JWA Super Set White Icing in bags || Rich's French Creme or Lemon Filling in bags Yeilds: 24 buns Ingredients: 1 loaf Rich's Raisin Bread dough 1/2 cup Rich's Glaze N Shine 2 cups Rich's JWA Super Set White Icing in bags 1 lb. Rich's French Creme or Lemon filling in bags Preparation: 1. Thaw Raisin Bread and stretch thawed loaf to 12 inch in length. 2. Cut down the center of the loaf forming two 12-inch ropes of dough. 3. Cut each rope of dough into 12 equal pieces. 4. You may roll the dough pieces into balls or just place them on a lined half sheet pan in rows of 4x6. 5. Proof the roll until the edges touch. 6. Pipe a line of French creme or lemon filling down the center of the proofed rolls in both directions. 7. Bake until the rolls are golden brown. Brush lightly with Glaze N Shine and let cool. 8. Finish the buns by piping a line of JWA Superior Set White Icing down the center of the baked buns in both directions, covering the lines of filling. << Back to Recipes

	© 2005 Rich's Red Brick Market, Inc. Home | Products | About Us | Promotions | Directions | Contact | Recipes | FAQs