Hot Cross Buns With Dried Cherries |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 30 |
|
I liked the different take on the fruit used in these Hot Cross Buns... the recipe is from Martha Steward Living Ingredients:
1 cup plus 3 tablespoons and 2 teaspoons whole milk |
3/4 cup granulated sugar |
1/2 ounce (4 1/2 teaspoons) active dry yeast |
6 ounces (1 1/2 sticks) unsalted butter, melted and cooled, plus more for bowl and baking sheet |
salt |
1/2 teaspoon freshly grated nutmeg |
1/4 teaspoon ground cinnamon |
4 large eggs, lightly beaten |
51/2 cups all-purpose flour, plus more for surface |
4 ounces (3/4 cup) dried cherries, coarsely chopped |
4 ounces (3/4 cup) golden raisins, coarsely chopped |
1 large egg white |
1 tablespoon water |
2 cups confectioners' sugar, sifted |
1/2 teaspoon pure vanilla extract |
Directions:
1. Heat 1 cup milk in a small saucepan over medium heat until it registers 110 degrees on a candy thermometer. Pour milk into a mixer bowl, and fit mixer with a dough hook. With mixer on low speed, add granulated sugar, yeast, butter, 1 1/2 teaspoons salt, the nutmeg, cinnamon, and eggs. Add flour, 1 cup at a time, and knead until mixture comes together in a soft, sticky dough. Continue kneading, scraping down hook as needed, until dough is smooth, about 4 minutes.
2. Add cherries and raisins, and knead to incorporate. Turn dough onto a lightly floured surface, and knead to distribute dried fruit. Coat a large bowl with butter. Shape dough into a ball, and place in prepared bowl. Cover with a piece of plastic, and let rise until doubled in size, about 1 hour.
3. Generously butter a rimmed baking sheet. Turn dough onto a surface, knead briefly, then divide into 3 pieces. Working with 1 piece at a time, divide each third into 10 pieces, and shape each into a tight ball. (Keep dough covered with plastic.) Place on prepared sheet, spacing 1/2 inch apart. Repeat with remaining dough. Cover with plastic, and let rise in a warm spot until buns have doubled in size and are touching, about 1 hour.
4. Preheat oven to 375 degrees. Whisk together egg white and water in a small bowl. Brush tops of buns with egg-white wash. Bake, rotating sheet halfway through, until golden brown, 20 to 22 minutes. Let cool on sheet on wire rack for 30 minutes.
5. Whisk together remaining 3 tablespoons plus 2 teaspoons milk, confectioners' sugar, vanilla, and a pinch of salt. Spoon icing into a pastry bag fitted with a plain 1/4-inch round tip, and pipe icing on buns in the shape of a cross. (Alternatively, spoon glaze on buns.) Serve immediately.
6. Helpful Hint
7. These buns are best eaten the day they are made; if you make them the day before, don't pipe the icing across on the tops. Instead, warm the buns the next day in a 300-degree oven, let cool, and then decorate right before serving.
|
|