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Category: Breads and quick breads
Prep Time: Cook Time: Total Time:
Hot cross buns are traditional fare for Good Friday and Easter Sunday
Ingredients 4 1/2 to 5 cups bread flour (divided)
1 package active dry yeast
1/4 cup granulated sugar
1 1/4 teaspoons salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup milk
1/2 cup (1 stick) butter
2 eggs, beaten
3/4 cup raisins
Vanilla Glaze:
3/4 cup powdered sugar, sifted
2 tablespoons milk
1 tablespoon butter, softened
1/4 teaspoon vanilla extract
Directions In large bowl, combine 2 cups of the bread flour, whole wheat flour, yeast, sugar, salt, cinnamon, and nutmeg; stir until thoroughly blended. In small saucepan, combine milk and butter. Warm over low heat stirring occasionally until butter melts. Remove from heat, cool to lukewarm. Stir in eggs. Add milk mixture to flour mixture. Beat with wooden spoon for 200 strokes. Stir in raisins. Add an additional 2 cups bread flour; mix until flour is incorporated. Turn dough out onto floured surface. Knead lightly adding enough of the remaining bread flour to make soft dough that is not sticky. Knead about 5 minutes or until dough is smooth and elastic. Lightly rub surface of dough with oil or butter; place in greased bowl. Cover and let rise in warm, draft-free place for 1 to 1 1/2 hours, or until doubled in bulk.
Punch down dough and transfer to floured surface. Knead lightly to remove air bubbles. Divide dough into 12 pieces. Form pieces into balls. Place balls about 1 inch apart on lightly greased baking sheet. Cover with clean towel and let rise 45 to 60 minutes or until doubled. Use sharp knife to cut a deep cross in top of each roll. Bake buns in preheated 375F. for 15 to 20 minutes or until golden. Remove from baking sheet and place on wire racks. Cool 15 minutes.
Meanwhile, in medium bowl, combine all glaze ingredients; mix until smooth. Use pastry brush to apply glaze to warm buns. Serve warm.
Makes 12 buns
You can make these the night before and they will still taste fresh in the morning.
Dierbergs
Hot Cross Buns
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Category: Breads and quick breads
Prep Time: Cook Time: Total Time:
Hot cross buns are traditional fare for Good Friday and Easter Sunday
Ingredients 4 1/2 to 5 cups bread flour (divided)
1 package active dry yeast
1/4 cup granulated sugar
1 1/4 teaspoons salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup milk
1/2 cup (1 stick) butter
2 eggs, beaten
3/4 cup raisins
Vanilla Glaze:
3/4 cup powdered sugar, sifted
2 tablespoons milk
1 tablespoon butter, softened
1/4 teaspoon vanilla extract
Directions In large bowl, combine 2 cups of the bread flour, whole wheat flour, yeast, sugar, salt, cinnamon, and nutmeg; stir until thoroughly blended. In small saucepan, combine milk and butter. Warm over low heat stirring occasionally until butter melts. Remove from heat, cool to lukewarm. Stir in eggs. Add milk mixture to flour mixture. Beat with wooden spoon for 200 strokes. Stir in raisins. Add an additional 2 cups bread flour; mix until flour is incorporated. Turn dough out onto floured surface. Knead lightly adding enough of the remaining bread flour to make soft dough that is not sticky. Knead about 5 minutes or until dough is smooth and elastic. Lightly rub surface of dough with oil or butter; place in greased bowl. Cover and let rise in warm, draft-free place for 1 to 1 1/2 hours, or until doubled in bulk.
Punch down dough and transfer to floured surface. Knead lightly to remove air bubbles. Divide dough into 12 pieces. Form pieces into balls. Place balls about 1 inch apart on lightly greased baking sheet. Cover with clean towel and let rise 45 to 60 minutes or until doubled. Use sharp knife to cut a deep cross in top of each roll. Bake buns in preheated 375F. for 15 to 20 minutes or until golden. Remove from baking sheet and place on wire racks. Cool 15 minutes.
Meanwhile, in medium bowl, combine all glaze ingredients; mix until smooth. Use pastry brush to apply glaze to warm buns. Serve warm.
Makes 12 buns
You can make these the night before and they will still taste fresh in the morning.
Dierbergs
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.