Hot Cross Buns
|Dried currants||3⁄4 Cup (12 tbs)|
|Dry yeast||2 Tablespoon|
|Warm milk||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Honey||1⁄3 Cup (5.33 tbs)|
|Whole wheat flour||5 Cup (80 tbs)|
|Eggs||2 , beaten|
|Egg white||1 , slightly beaten|
|Almond glaze||1⁄2 Cup (8 tbs)|
Place currants into a small bowl, cover with boiling water, and set aside to plump for 15 to 20 minutes.
Sprinkle yeast over warm milk in a cup.
Stir in 1 tablespoon honey, and let stand until mixture bubbles up, 5 to 10 minutes.
In a small saucepan, heat 1/2 cup milk, butter, and 1/3 cup honey until butter is melted and milk is warm, stirring often.
Allow to cool.
Measure 2 cups into a large bowl.
Stir in milk-butter mixture and proofed yeast mixture, beating with an electric beater.
Add eggs and 1/2 cup more flour.
Beat for 2 minutes.
Stir in enough of the remaining flour to make a firm dough.
Turn out onto a floured surface, and knead by hand for 10 minutes, or until dough is elastic.
Dough may also be kneaded in a food processor in 2 batches for about 1 minute each or until each batch forms an elastic ball of dough, or with dough hooks for 5 to 7 minutes.
Oil the inside of a medium-size bowl.
Roll dough into a ball and place in bowl, turning to coat both sides.
Cover loosely with plastic wrap, and allow to rise in a warm place until doubled in bulk, about 1 hour.
Butter 2 8-inch round cake pans.
On a floured surface, punch down dough.
Drain currants thoroughly, and work into dough.
Divide dough into 16 pieces.
Shape into buns, and place into prepared pans.
Set in a warm place to rise for 1 hour.
Preheat oven to 375 °F.
Brush tops of buns with egg white, and bake on middle shelf of oven for 15 to 20 minutes, or until golden.
Cool thoroughly, and then make crosses with Almond Glaze.