Quaker Easter Bun

1 Mins read


2 cups milk
4 cups Quaker 1 Minute Oats
3 tbsp browning
1/4 cup brown sugar
1/4 cup shortening
4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
2 tsp sugar
1 cup warm water
2 packages active dry yeast
1/2 cup whole wheat flour
3 – 3 1/2 cup all-purpose flour
1/2 cups raisins
1/2 cup candied peel (optional)
1/4 cup cinnamon sugar


  1. Heat milk to almost boiling. In large mixing bowl, combine oats, molasses, brown sugar, browning, shortening, salt, cinnamon and nutmeg.
  2. Pour hot milk over Quaker oatmeal mixture. Cool to lukewarm.
  3. Dissolve 2 tsp sugar in warm water. Sprinkle in yeast. Let stand 10 minutes, then stir well.
  4. Add yeast to oat mixture. Beat in 1/2 cups of whole wheat flour, mixing well.
  5. Add enough white flour to form a dough that leaves sides of bowl.
    Turn dough onto lightly floured surface.
    Knead dough 10-12 minute, add enough flour to make dough smooth and elastic.
    Flatten dough out on floured board to height of about 1 inch.
  6. Sprinkle dried fruit and candied peel (optional) over dough.
    Gently knead fruit and peel into dough until evenly distributed.
  7. Shape and place into loaf tin to bake. Cover with greased wax paper and tea towel.
    Set in warm spot to let rise until double, 1 to 1 1/2 hours.
    Punch dough down and turn onto well-floured board.
  8. Cut into equal pieces. Place into greased baking pan.
    Snip crosses into top of buns with kitchen shears.
    Cover with tea towels and let rise in a warm spot until doubled in size, about 1 hour.
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