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Hot Cross Buns

Chef.at.Home's picture
<p><a href="http://commons.wikimedia.org/wiki/File:Hot_Cross_Bun_from_Stella's,_North_Beach.jpg">http://commons.wikimedia.org/wiki/File:Hot_Cross_Bun_from_Stella's,_North_Beach.jpg</a></p>
Ingredients
  Active dry yeast 1⁄2 Ounce (2 Packages, 0.25 Ounce Each)
  Warm water 1 1⁄2 Cup (24 tbs) (110 To 115 F)
  Sugar 1⁄2 Cup (8 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs), softened
  Vanilla extract 1 Teaspoon
  Salt 1 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  All purpose flour 7 Cup (112 tbs)
  Eggs 4
  Dried currants 1⁄2 Cup (8 tbs)
  Raisins 1⁄2 Cup (8 tbs)
  Water 2 Tablespoon
  Egg yolk 1
  Confectionery sugar 1 Cup (16 tbs)
  Milk 4 Teaspoon
  Vanilla extract 1⁄4 Teaspoon
Directions

In a mixing bowl, dissolve yeast in water.
Add milk, sugar, butter, vanilla, salt, nutmeg and 3 cups of flour; beat until smooth.
Add eggs, one at a time, beating well after each.
Stir in the currants, raisins and enough remaining flour to form a soft dough.
Turn onto a floured board; knead until smooth and elastic, 6-8 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 30 balls.
Place on greased baking sheets.
Cut a cross on top of each roll with a sharp knife.
Cover and let rise until doubled, about 30 minutes.
Beat water and egg yolk; brush over rolls.
Bake at 375° for 12-15 minutes.
Cool on wire racks.
For the icing, combine sugar, milk and vanilla until smooth; drizzle over rolls.

Recipe Summary

Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Bread

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