Gourmet Hot Cross Buns
|Active dry yeast||2 Teaspoon (1 Package)|
|White sugar||1 Teaspoon|
|Warm water||1⁄4 Cup (4 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|White sugar||1⁄2 Cup (8 tbs)|
|Milk||15 Tablespoon, scalded|
|Egg||1 , well beaten|
|All purpose flour||4 Cup (64 tbs)|
|Ground cinnamon||1 1⁄4 Teaspoon|
|Freshly grated nutmeg||1⁄2 Teaspoon|
|Ground cardamom||1⁄2 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Ground allspice||1⁄2 Teaspoon|
|Currants/Raisins||1 Cup (16 tbs)|
|Candied mixed peel||1⁄3 Cup (5.33 tbs)|
|Icing sugar||3 Tablespoon|
Dissolve the yeast and 1 tsp sugar in the water.
Let stand 10 minutes.
Combine the butter and 1/2 cup sugar.
Add the scalded milk.
Stir to dissolve the sugar and to melt the butter.
Cool to lukewarm.
Add the yeast mixture and the egg to the milk mixture.
Sift together the flour, salt, and spices.
Reserve 2 tbsp to dredge the currants and peel.
Beat the rest into the batter mixture, first using an electric mixer and then, when that becomes too difficult, a wooden spoon.
Turn the dough out onto a floured board.
Knead in the raisins and mixed peel and continue kneading for about 10 minutes or until the dough is smooth and elastic.
Form the dough into a ball; place in a greased bowl, turning to grease all sides.
Cover with a damp cloth and set in a warm place to rise until double in bulk, about 1 hour.
Punch the dough down to original size.
Turn out onto a lightly floured board.
Shape the dough into 18 buns and place 2" apart on a greased baking sheet.
Cover loosely and let rise in a warm place till double in bulk, about 1 hour.
Cut a shallow cross on the top of each bun.
Beat the egg white till frothy.
Brush lightly on each bun.
Keep the rest of the egg white.
Bake at 375 degrees for 10 minutes, reduce heat to 350 degrees and bake for 10 to 15 minutes longer or until the buns are browned and sound hollow when tapped.
Combine the rest of the egg white with the vanilla and enough icing sugar to thicken.
Frost the crosses of the hot buns with this icing.