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Prep Time: 0 Minutes Cook Time: 22 Minutes |
Ready In: 22 Minutes Servings: 24 |
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Hot Cross buns. Traditionally made on Shrove Tuesday, but are good anytime. These are AMERICAN cuisine!! Cup is C (NOT c) Teaspoon is t Tablespoon is T Ingredients:
1 c milk |
2 pkg. yeast |
1/2 c sugar |
2 t salt |
1/3 c butter, melted and cooled |
1 1/2 t cinnamon |
1/2 t nutmeg |
4 eggs |
5 c flour |
1 1/3 c currants or raisins |
Directions:
1. Heat milk to very warm (110°). Pour warm milk and about a t. of the sugar into a bowl and sprinkle yeast over. Mix to dissolve and let sit for 5 minutes or until it starts to foam.
2. With mixer on low, add sugar, salt, butter, cinnamon, nutmeg and eggs. Gradually mix in flour, dough will be wet and sticky. Continue kneading until smooth, about 5 minutes. Put in a deep bowl and cover with plastic wrap or a plate and let the dough rest for 30-45 minutes. ( I put mine in the lukewarm oven)
3. Knead again until smooth and elastic, about 3 minutes. Add fruit 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, and cover with plastic wrap and let rise in a warm, draft free place until doubled.
4. Lightly grease a cookie sheet. Divide dough into thirds then 8 equal pieces each. Shape each into a ball and place on baking sheet, 3/4 inche 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.
5. In the meantime, pre-heat oven to 400° F.
6. When buns have risen, take a knife and slash buns with a cross.
7. Bake for 10 minutes, at 400°, then reduce heat to 350° F, bake until golden brown, about 15 minutes more. Don’t over bake. Transfer to a wire rack until very warm then:
8. GLAZE with your favorite plain sugar glaze. . Serve warm, if possible.
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