Hot Cross Buns Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: FOR THE BUNS:
1/2 - 1 cup raisins, currants, or craisins + 1 cup boiling hot water
3/4 cup very warm milk divided into 1/2 cup and 1/4 cup (I used whole milk, 2% ok)
1/2 cup white sugar + 1/2 tsp sugar
1/4 cup (or 4 Tbsp) unsalted butter, softened
1/2 tsp salt
1 envelope active dry yeast about 3/4 Tbsp or 2 1/4 tsp - I used Red Star Yeast
2 large eggs, well beaten
3 1/2 cups unsifted all-purpose flour
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
FOR THE EGG WASH:
1 egg, well beaten, with 1 tsp water
FOR THE GLAZE:
1/2 cup powdered sugar
2 1/2 tsp milk
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Directions: |
Directions:1) In a small bowl, combine raisins/craisins (and other dried fruits, if using) with 1 cup boiling hot water. Let sit 10 minutes then drain well and set aside.
2) In a large measuring cup, combine 1/4 cup warm milk with 1/2 tsp sugar and sprinkle 3/4 Tbsp yeast over the top. Stir and let sit at room temp until bubbly and doubled in volume (10 min).
3) In a large mixing bowl (I use my KitchenAid mixer), combine 1/2 cup very warm milk with 1/2 cup sugar, 4 Tbsp softened butter and 1/2 tsp salt. Stir until butter is melted. Add 2 well beaten eggs and proofed yeast mixture. Stir in 1/4 tsp ground cinnamon and pinch of ground nutmeg.
4) Using the dough hook attachment mix in 3 1/2 cups flour, 1 cup at a time until soft dough forms. Knead 8-12 min on speed 2 or until smooth and elastic. Dough will still stick a little to the bowl but not to your fingers.
5) Add drained raisins/craisins (pat them dry with paper towels if they still seem too wet) and transfer dough to a large buttered bowl, turning it to bring the buttered side-up. Cover with a tea towel and let rise in a warm, draft-free room 1 1/2 hours or until doubled in volume (you can also proof in a warm 100˚F oven).
6) Turn dough out onto a lightly floured surface and cut in half then continue cutting dough until you have 12 equal sized pieces. Roll dough into balls and transfer to a buttered 9x13" baking pan. Cover with a tea towel and let them sit in a warm, draft-free room 30 min until puffed.
7) Now you should preheat your oven to 375˚F. Generously brush the tops with egg wash and bake for 15-17 minutes or until tops are golden brown. Remove from oven and let cool in the pan.
8) Once buns are just warm (not hot), stir together the 1/2 cup powdered sugar and about 2 1/2 tsp milk. You can add more powdered sugar to thicken it up if needed. Transfer glaze to a ziploc bag, cut off the tip of the bag and pipe a cross shape over each of the buns. Serve warm or at room temperature. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:Prep: 1 hr. + Rise: 2 hrs. + Cook: 15 min. = Total 3 hrs.15 min. |
Personal
Notes: |
Personal
Notes: Hot Cross Buns were originally a Saxon tradition which became an Easter tradition to celebrate Good Friday. These are sweet rolls.
If kneading by hand, use a wooden spoon to stir at step 4, then turn out onto a well-floured surface and knead 8-12 min using just enough flour to prevent sticking to your hands.
Carol's notes:
* Instead of nutmeg, substitute allspice.
* My dried fruit choices would be currants, candied citron and candied lemon peel. A total of 1 C. dried fruit. Dried cherries would also be good, or golden raisins.
HOW TO PROOF YEAST DOUGH: Yeast doughs require rising times. In most cases, you can cut the rising time by proofing in a warm place around 100˚F - 110˚F.
Oven Proofing: warm oven to lowest heat setting for 2 minutes, then turn it OFF. Set dough bowl on a towel in the oven to proof. Remember to remove the towel later.
Microwave Proofing: Place damp kitchen towel in microwave. Heat on high for 1 minute. Cover bowl of dough with plastic wrap, place in warm microwave and let rise with door closed.
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