Traditional Hot Cross Buns |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 30 |
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On Easter morning, our family always looked forward to a breakfast of dyed hard boiled eggs and Mom's hot cross buns. I still serve these for special brunches or buffets. Ingredients:
2 packages (1/4 ounce each) active dry yeast |
2 cups warm whole milk (110° to 115°) |
2 eggs |
1/3 cup butter, softened |
1/4 cup sugar |
1-1/2 teaspoons salt |
1 teaspoon ground cinnamon |
1/4 teaspoon ground allspice |
6 to 7 cups king arthur unbleached all-purpose flour |
1/2 cup dried currants |
1/2 cup raisins |
1 egg yolk |
2 tablespoons water |
icing: |
1-1/2 cups confectioners' sugar |
4 to 6 teaspoons whole milk |
Directions:
1. In a small bowl, dissolve yeast in warm milk. In a large bowl, combine eggs, butter, sugar, salt, spices, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in currants, raisins and enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until dough is smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
3. Punch down dough. Turn onto a lightly floured surface; divide and shape into 30 balls. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, 30-45 minutes. Preheat oven to 375°.
4. Using a sharp knife, cut a cross on top of each bun. In a small bowl, whisk egg yolk and water; brush over tops. Bake 15-20 minutes or until golden brown. Remove from pans to wire racks to cool slightly.
5. For icing, mix confectioners' sugar and enough milk to reach desired consistency. Pipe a cross on top of each bun. Serve warm. Yield: 2-1/2 dozen.
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