Friday, April 06, 2007

Hot Cross Buns

Hot Cross Buns are usually thought to be a Good Friday tradition... the cross on top symbolizes the Crucifixion, but I always remember my mom making them on Easter Sunday for a quick breakfast before the early Mass. There are several recipes online you can use. I'll be making ours this Sunday with dried cranberries instead of the traditional raisins. The recipe I really like was made for a bread machine; I don't have one of those so I have a slight variation on the directions here. Don't let the length discourage you; these are worth your effort!

3/4 cup warm water
3 tablespoons butter
1 tablespoon instant powdered milk
1/4 cup white sugar
3/8 teaspoon salt
1 egg
1 egg white
3 cups all-purpose flour
1 tablespoon yeast
3/4 cup dried raisins/cranberries
1 teaspoon ground cinnamon

(Egg Wash)
1 egg yolk
2 tablespoons water

1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract
2 teaspoons milk

Mix the yeast, 1 cup flour, sugar, salt, and other spices in a bowl. In a separate bowl, mix the milk and water together. Combine the dry ingredients mixture, the liquid ingredients, and the butter in a large bowl. Beat for 2 to 3 minutes at medium speed. Add the egg and beat 1 more minute. Stir in the raisins, fruit, and enough of the remaining flour to make a firm dough. Knead the dough on a floured surface for about 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary. Place in a lightly greased bowl; turn over to grease the other side of the dough. Cover and let rise in a warm place. After about 15 minutes, test the dough to see if it has risen sufficiently and is ready to be shaped. To test, gently stick two fingers into the risen dough up to the second knuckle... take them out. If the indentations remain, the dough is ready.

Divide the dough into 12 pieces. Shape the pieces into balls and place them 3 inches apart on a lightly greased baking sheet. Cover and let rise in warm place until almost doubled, about 45 minutes to an hour. Mix water and egg for the shine and brush on top of each roll. Bake in a preheated oven at 375º for 15 to 18 minutes, or until light brown on top. Remove from the oven. Place the baking sheet full of buns on a wire rack to cool. Prepare the glaze, then spread it over the warm buns. Let the buns continue to cool on the baking sheet. When completely cool, fill a cake decorating bag, fitted with a round tip, with icing. Pipe an icing cross on each bun. Or... simply spoon narrow stips of icing, in the shape of a cross, on each bun.

one of us :: 7:59 AM :: 1 Comments