24 May 2011
Hot Cross Buns
Hot cross buns are traditionally made on Good Friday, and that's when I make them, but they could be made and enjoyed any day.
Ingredients for buns:
1 cup milk
2 tbsp. yeast
1/2 cup sugar
2 tsp. salt
1/3 cup butter, melted and cooled
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
5 cups flour
1 1/3 cup raisins
1 egg white
Ingredients for glaze:
1 1/3 cup confectioners sugar
1/2 tsp. lemon extract
1-2 tbsp. milk
The night before you plan to enjoy your hot cross buns....
1. Heat milk to warm in saucepan, then pour in bowl and sprinkle yeast over. Mix to dissolve the yeast and let sit for 5 minutes.
2. Stirring, add sugar, salt, butter, cinnamon, nutmeg, and eggs.
3. Gradually mix in flour.
4. Knead dough until smooth, about 5 minutes.
5. Cover bowl and let sit for 30-45 minutes.
6. Knead dough again for about 3 minutes.
7. Add raisins and knead until raisins are well mixed into the dough.
8. Shape dough into large ball, place in a buttered dish, cover with a clean kitchen towel and let rise overnight
The next morning......
1. Divide dough into 24 small balls and place on buttered baking sheet, cover with clean kitchen towel and let dough rise for a second time, about 1 1/2 hours.
2. Pre-heat oven to 400 degrees
3. When buns have risen for the second time, using a butter knife, gently trace crosses on top of each bun.
4. Brush each bun with egg white
5. Bake at 400 degrees for 10 minutes, then reduce heat to 350 degrees and bake until golden brown.
6. While the buns are baking, combine all ingredients for the glaze in a medium sized bowl.
7. Remove buns from oven and transfer to wire rack to cool a bit
8. Spoon glaze over the tops of buns, allowing the glaze to seep into the cross pattern of each bun.
8. Serve warm