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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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We looked forward to eating Mom's hot cross buns on Easter morning for many years, recalls Barbara Jean Lull of Fullerton, California. This scaled-down version makes just six buns! Ingredients:
2 teaspoons active dry yeast |
1/2 cup warm 2% milk (110° to 115°) |
1 tablespoon butter, softened |
1 egg |
4 teaspoons sugar |
1/4 teaspoon salt |
1-1/2 to 1-3/4 cups king arthur unbleached all-purpose flour |
2 tablespoons raisins |
2 tablespoons dried currants |
1/4 teaspoon ground cinnamon |
dash ground allspice |
1 egg yolk |
1 tablespoon water |
icing: |
1/4 cup confectioners' sugar |
1/8 teaspoon vanilla extract |
3/4 to 1 teaspoon 2% milk |
Directions:
1. In a small 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.
2. 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.
3. Punch dough down; shape into six 2-in. balls. Place 2 in. apart on a baking sheet coated with cooking spray. Using a sharp knife, cut a cross on top of each bun. Cover and let rise until doubled, about 30 minutes.
4. Beat egg yolk and water; brush over buns. Bake at 375° for 13-15 minutes or until golden brown. Cool on wire racks. Combine icing ingredients; pipe over buns. Yield: 6 buns.
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