Friday, April 02, 2010
Hot Cross Buns
I meant to blog this week, but things got busy around here getting ready for company. Everyone will be arriving this afternoon and I'm going to make a big pot of white chili and hot cross buns for dinner.
Here is the recipe if you'd like to make some, too.
Hot Cross Buns
4 1/2-5 cups all purpose flour, divided
2 pkg active dry yeast
1/2 cup sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 1/4 cups milk
1/2 cup butter
2 eggs, beaten
3/4 cup currants or raisins
1 tablespoon water
1/2 powdered sugar
1 tablespoon milk
1/4 teaspoon vanilla
1. Combine 2 cups of flour, yeast, sugar, salt and spices in bowl of electric mixer.
2. In a small saucepan, heat milk and butter until it is warm to the touch.
3. Add warm milk to flour mixture and beat on medium speed for 1 minute.
4. Add eggs and beat for another minute.
5. Stir in currants.
6. Add remaining flour to make a soft dough.
7. Turn dough out onto lightly floured surface and knead until smooth and elastic, about 5 minutes, adding additional flour as needed.
8. Place dough in greased bowl, turning over so both sides are greased.
9. Cover; let rise in warm place until doubled in size, about 1 hour.
10. Punch down dough; turn onto lightly floured surface.
11. Form dough into 2-inch round balls.
12. Place 2 inches apart on greased baking sheet.
13. Cover and let rise until doubled, 45-60 minutes.
14. Using a sharp knife, slice a cross into the top of each bun.
15. Combine egg and water in a small bowl. Brush rolls with mixture.
16. Bake at 375 degrees for 15-20 minutes. Remove from pan and cool on racks.
17. Make glaze: Mix sugar, milk and vanilla in a small bowl until smooth.
18. Spoon glaze over buns in the shape of a cross.
May Easter bring you a happy heart,
and may your spirit rejoice in the risen Lord!