Hot Cross Buns
Apr 4, 2022 22:09:02 GMT -5
Post by PurplePuppy on Apr 4, 2022 22:09:02 GMT -5
Hot Cross Buns
2 ENVELOPES ACTIVE DRY YEAST (2 ½ TSP.)
1/2 CUP VERY WARM WATER
1/2 CUP (1 STICK) BUTTER OR MARGARINE
2/3 CUP EVAPOR. MILK
1/2 CUP SUGAR
1 TSP. SALT
2 EGGS
1 CUP DRIED FRUIT (RAISINS, CURRANTS, DATES)
4 1/2 CUPS SIFTED BREAD FLOUR
1/4 TSP. GROUND CINNAMON
1/4 TSP. GROUND NUTMEG
1. Sprinkle yeast into very warm water in large bowl.
(water should be comfortably warm when dropped
on wrist) Stir until yeast dissolves
2. Melt butter or margarine in small saucepan, take
off heat add sugar stir well then add milk and salt.
Stir until sugar is melted. Add to bowl with yeast.
3. Beat eggs in small bowl;set aside 2 tbsp to use later
for brushing tops. Add rest of eggs into yeast mix.
Cover the extra egg so it won’t gloss over. Whisk in
spices.
4. Sift 2 cups of the flour, over yeast mixture to make
a soft sticky wet dough. Now put 2 cups flour in
sifter and gradually add it to the bowl until the
dough is sticky but workable.
5. Turn out onto lightly floured pastry cloth or board;
knead in dried fruits. Continue kneading until
smooth and elastic about 5 minutes (set timer)
6. Place in greased bowl; turn to coat all over with oil,
cover with clean towel in a warm place away from
draft 1 hour or until double in bulk.
7. Punch dough down; turn out on lightly floured
pastry board. Halve the dough. Each half should be
divided into 16 pieces and rolled into balls. Place 16
balls in a 9x9x2 pan. Spray tops with cooking oil
spray and cover until double in size.
8. Brush rolls with egg and place in 350-degree oven
for 20-30 minutes or until golden brown. Cool and
ice with cross pattern with Lemon vanilla glaze.
GLAZE: 1 cup powdered sugar, 4 tsp. milk, 1/4 tsp.
vanilla extract, 1/4 tsp. lemon extract(mix well) put
in piping bag or Ziplock bag and clip off end to make
a circle. Pipe icing cross pattern on rolls. Enjoy!!
An Easter favorite.