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Fruit Filled Hot Cross Buns

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<p><a href="http://commons.wikimedia.org/wiki/File:Hot_cross_buns_from_the_store,_Easter,_April_2006.jpg">Image Credit</a></p>
Ingredients
  Warm water 1⁄2 Cup (8 tbs)
  Sugar 1 Teaspoon
  Yeast 1⁄2 Ounce (2 packages)
  Hot water 1 1⁄2 Cup (24 tbs)
  Skim milk powder 1⁄2 Cup (8 tbs)
  Brown sugar 1⁄3 Cup (5.33 tbs)
  Cooking oil 1⁄2 Cup (8 tbs)
  Molasses 2 Tablespoon
  Eggs 3
  Graham flour 1 Cup (16 tbs)
  White flour 2 Cup (32 tbs)
  Whole wheat flour 2 Cup (32 tbs)
  Salt 2 Teaspoon
  Cinnamon 2 Teaspoon
  Nutmeg 1⁄2 Teaspoon (may be doubled)
  Cloves 1 Dash
  Raisins 1 Cup (16 tbs)
  Currants 1⁄2 Cup (8 tbs)
  Chopped candied mixed fruit 1⁄2 Cup (8 tbs)
Directions

Dissolve sugar in warm water and sprinkle over yeast.
Do not stir.
Let stand for 10 minutes.
In a large bowl beat together hot water, skim milk powder, sugar, molasses, and eggs.
Stir in yeast.
Stir in remaining ingredients.
Turn out onto a well-floured board and knead for 10 minutes.
Return to bowl; cover with waxed paper and a damp cloth.
Let rise for 1 1/2 hours, or until double in size.
Punch down; knead for 5 minutes; return to bowl to rise until doubled again.
Punch down.
Place on board and roll with rolling pin to 1/2 inch thickness.
Cut into rounds with a cookie cutter or an inverted glass.
Place on a cookie sheet and let rise until doubled.
Bake at 425°F for 12 minutes watch that bottom does not become too brown.
(When doubling this recipe increase yeast to 5 packages instead of 4.) When cool make crosses with icing and decorate with a sliced cherry.

Recipe Summary

Course: 
Snack
Method: 
Baked
Dish: 
Bread
Interest: 
Party

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