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It's an old English tradition to serve
Hot Cross Buns on Good Friday, but these sweet buns are good
anytime of the year. The English generally prefer to flavor the
buns with currants and citrus peel. In the United States, raisins
and mixed candied fruit are the more likely addition to the spice-flavored
dough.
Hot Cross Buns
- 2 (1/4-ounce) packages
active dry yeast or 5 teaspoons
- 2 cups warm milk (110°F to 115°F
/ 45°C)
- 1/3 cup butter or margarine, softened
- 2 large eggs, lightly beaten
- 1/4 cup granulated sugar
- 1 1/2 teaspoons kosher or coarse
salt
- 6 to 7 cups all-purpose flour
- 1/2 cup raisins
- 1/2 cup dried currants
- 1/4 cup chopped candied fruit (optional)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 2 tablespoons water
- 1 egg yolk
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- Vanilla Icing:
- 1 cup powdered sugar, sifted
- 2 tablespoons 2% milk
- 1/4 teaspoon vanilla extract
- In a mixing bowl, dissolve yeast in milk.
Let set for 10 minutes.
- Stir in butter, eggs, sugar and salt.
- Combine 3 cups of flour, raisins, currants,
candied fruit (if using), cinnamon, allspice and nutmeg; add
to yeast mixture and mix well. Stir in enough remaining flour
to form a soft dough.
- Turn onto a floured surface and knead
until smooth and elastic, about 6 to 8 minutes.
- Place in a greased bowl, turning once
to grease top. Cover and let rise in a warm place until doubled,
about 1 hour.
- Punch dough down; shape into 1 1/2 to
2-inch balls. Place 2 inches apart on greased baking sheets.
Using a sharp knife, cut a cross on top of each roll. Cover and
let rise until doubled in size, abut 30 minutes.
- Beat water and egg yolk together; brush
over rolls.
- Bake at 375°F (190°C) for 15 to
20 minutes or until golden brown. Cool on wire racks.
- Combine Vanilla Icing ingredients together
until smooth and drizzle a cross pattern on top of each roll.
Makes 2 1/2 dozen rolls.
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