Thursday, March 28, 2013

Hot Cross Buns


On my way to 365 recipes in 365 days.  Here is recipe 70.

Hot Cross Buns are traditionally eaten on Good Friday (tomorrow).  These are a warm fragrant bun with cinnamon and raisins and topped with a frosting in the shape of a cross.  These make a wonderful breakfast paired with some fruit and hard boiled eggs.

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The smell of these rolls is a very welcoming way to wake up your family.  Surprise them with an early breakfast of these sweet, warm rolls.

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Hot Cross Buns

3/4 cup butter, melted and cooled

1 cup plus 1 Tbsp milk

1/2 cup sugar

4 1/2 tsp active dry yeast (2 pkgs)

2  tsp course salt (I used kosher)

1 tsp cinnamon

3/4 tsp ground nutmeg

4 eggs, lightly beaten

5 1/2 cups flour

1 1/3 cup raisins

1 egg white

2 cups powdered sugar

2 Tbsp lemon juice

1. Preheat oven to 375 degrees. Butter a large bowl for the dough to rise and set aside.

2. Place 1 cup milk in a sauce pan and over medium heat, heat until reaches 110 degrees.  Doesn't not take long at all.

3. Pour the milk in to a bowl of a stand mixer and attach the dough hook.  Slowly add sugar, yeast, 2 tsp salt, butter nutmeg, cinnamon and 4 eggs.  Mix slowly on low speed.

4. While mixing, slowly add the flour one cup at a time and mix on low until a soft and slightly dough forms around the hook.  Continue kneading on low for about 5 minutes until smooth.

5. Add raisins and kneed for a minute longer to incorporate. Butter an 11X17 baking pan and set aside

6. Turn dough out on to lightly floured surface and kneed briefly and shape in to a ball.  Place dough in buttered bowl and turn to coat with butter.  Cover with plastic wrap and allow to rise in a warm place for an hour and 30 minutes.

7. Turn dough out onto work surface and knead briefly.  Divide dough into 12 equal pieces and shape into a tightly formed ball.  Place in the prepared buttered baking pan 1 inch apart.  Cover with plastic wrap and let rise until rolls double in bulk, about 1 hour. Rolls should be touching.

8. Whisk together 1 egg white and 1 Tbsp water.  Brush tops of rolls with egg wash and use scissors to cut a cross into the top of each bun.

9. Bake until golden about 18-25 minutes.  Rotate front to bake to ensure even browning.  Cool to room temperature.

10.  Whisk together 1 Tbsp milk, powdered sugar, and lemon juice.  Pipe glaze over buns in the shape of a cross.


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