Thursday, April 30, 2009

Hot Cross Buns!

Hot-cross Buns!
Hot-cross Buns!
One a penny, two a penny,
Hot-cross Buns!

If you have no daughters,
Give them to your sons.

One a penny, two a penny,
Hot-cross Buns!

Here's a good vid followed by 2 recipes.
The first recipe is fairly quick, the second one requires more wait time.

Reasonably Quick Hot Cross Buns

2 teaspoons active dry yeast
1/2 cup warm 2% milk (110 to 115 degrees F)
1 tablespoon butter, softened
1 egg
4 teaspoons sugar
1/4 teaspoon salt
1 1/2 cups all-purpose flour
2 tablespoons raisins
2 tablespoons dried currants
1/4 teaspoon ground cinnamon
1 dash ground allspice
1 egg yolk
1 tablespoon water

1/4 cup confectioners' sugar
1/8 teaspoon vanilla extract
3/4 teaspoon 2% milk

In a small mixing bowl, dissolve yeast in milk.
Stir in butter, egg, sugar and salt.
Combine 3/4 cup flour, raisins, currants, cinnamon and allspice; add to the yeast mixture and mix well.
Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 4-6 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 six 2-in. balls.
Place 2 in. apart on a baking sheet coated with nonstick cooking spray.
Using a sharp knife, cut a cross on top of each bun.
Cover and let rise until doubled, about 30 minutes.

Beat egg yolk and water; brush over buns.
Bake at 375 degrees F for 13-15 minutes or until golden brown.
Cool on wire racks.

Combine icing ingredients; pipe over buns.

Patience Required Hot Cross Buns

1 cup milk
2 tablespoons yeast
1/2 cup sugar
2 teaspoons salt
1/3 cup butter, melted and cooled
1 teaspoon cinnamon
1/2 teaspoons nutmeg
4 eggs
5 cups flour
1 1/3 cups currants or raisins
1 egg white

1 1/3 cups confectioner's sugar
1 1/2 teaspoons finely chopped lemon zest
1/2 teaspoons lemon extract
1- 2 tablespoons milk

In a small saucepan, heat milk to very warm, but not hot (110°F if using a candy thermometer).
Fit an electric mixer with a dough hook.
Pour warm milk in the bowl of mixer and sprinkle yeast over.
Mix to dissolve and let sit for 5 minutes.

With mixer running at low speed, add sugar, salt, butter, cinnamon, nutmeg and eggs. Gradually add flour, dough will be wet and sticky, and continue kneading with dough hook until smooth, about 5 minutes.
Detach bowl, cover with plastic wrap and let the dough "rest" for 30-45 minutes.

Return bowl to mixer and knead until smooth and elastic, for about 3 more minutes. Add currants or raisins and knead until well mixed.
At this point, dough will still be fairly wet and sticky.
Shape dough in a ball, place in a buttered dish, cover with plastic wrap and let rise overnight in the refrigerator.
Excess moisture will be absorbed by the morning.

(In the morning....)
Let dough sit at room temperature for about a half-hour.
Line a large baking pan (or pans) with parchment paper (you could also lightly grease a baking pan, but parchment works better).
Divide dough into 24 equal pieces (in half, half again, etc., etc.).
Shape each portion into a ball and place on baking sheet, about 1/2 inch apart. Cover with a clean kitchen towel and let rise in a warm, draft-free place until doubled in size, about 1 1/2 hours.

In the meantime, pre-heat oven to 400°F.
When buns have risen, take a sharp or serrated knife and carefully slash buns with a cross.
Brush them with egg white and place in oven.
Bake for 10 minutes, then reduce heat to 350°F, then bake until golden brown, about 15 minutes more.
Transfer to a wire rack.
Whisk together glaze ingredients, and spoon over buns in a cross pattern.
Serve warm, if possible.

another fabulous recipe with pics here at

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