Hot Cross Buns - Featured Recipe -
Featured Recipes

Hot Cross Buns

Categories: Breads, Breakfast, Brunch
Step 1
1 cup • Milk
2 tbsp • Butter
1 • package Active dry yeast
1/4 cup • Warm water • 110F to 115F
4 cups • Flour
1/3 cup • Sugar
1 tsp • Salt
1 tsp • Cinnamon
1 cup • California raisins or Zante currants
2 • Eggs • well beaten
1 • egg yolk, diluted with 1 teaspoon water for topping
Scald milk; stir in butter and cool to lukewarm. Dissolve yeast in warm water. Sift flour with sugar, salt and cinnamon in a large bowl. Stir in raisins until well coated. Stir in eggs, cooled milk and yeast; blend well. Turn dough out onto lightly floured board and knead until smooth and elastic, 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled in bulk, about 1 1/2 hours.

Punch down dough, pinch off pieces, and form smooth, rounded balls about 1 1/2 inches in diameter. Place balls of dough on greased baking sheet about 2-inches apart. Brush each bun with diluted egg yolk. Snip 1/2-inch deep cross in center of each bun with greased scissors. Let buns rise in warm place until doubled in bulk, about 30 minutes.

Bake at 400F for about 8 to 10 minutes or until buns look lightly browned. Cool on wire racks about 5 minutes. Drizzle on icing to make the cross.
Step 2
1 cup • Powdered sugar
2 tsp • Lemon juice
1 tsp • Water
Combine 1 cup powdered sugar, 2 teaspoons lemon juice, and 1 teaspoon water; beat until smooth.


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