Easter Hot Cross Buns

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Title: Easter Hot Cross Buns
Yield: 9 Buns
Categories: Bread, Buns


1/4 c Water, lukewarm
1/2 c Granulated sugar
1 pk Active dry yeast [1 tb]
3 1/2 c All-purpose flour
2 tb Cinnamon
1 ts Nutmeg
1/2 ts Salt
1/4 ts Ground cloves
3/4 c Milk, warm
1/4 c Butter, melted
1 Egg
1 Egg yolk
1/2 c Currants
1/4 c Mixed candied peel, chopped

2 tb Granulated sugar
2 tb Water

1/2 c Icing sugar
2 ts Water

1. in measure, combine warm water with 1 tb of the sugar; sprinkle yeast
over top. Let stand for 10 minutes or until frothy. Meanwhile, in large
bowl, blend together remaining sugar, flour, cinnamon, nutmeg, salt and
cloves; make a well in centre.

2. In small bowl, whisk together milk, butter, egg and egg yolk; pour into
well. Pour in yeast mixture. Using wooden spoon, stir until soft dough
forms. Turn out onto lightly floured surface; knead for 8 minutes or until
smooth and elastic.

3. Place in greased bowl, turning to grease all over. Cover with plastic
wrap; let rise in warm place for 1 hour or until doubled in bulk. Punch
down; turn out onto floured surface; knead in currants and peel. Shape into
12-inch log; cut into 9 even pieces.

4. Stretch, tuck and pinch sides of dough all around to meet underneath.
Using cupped hand, roll into seamless ball. Place 2 inches apart on greased
baking sheet. Cover and let rise for 35 minutes or until impression remains
when dough is poked.

5. Bake buns in 400F 200C oven for about 16 minutes or until golden brown.

Glaze: In saucepan, stir sugar with water over medium heat until
dissolved. Brush over buns. Let cool.

6. Icing: Stir together icing sugar and water. Using piping bag fitted with
round tip, pipe cross on top of each cooled bun.

Variation: Bread Machine Hot Cross Loaf:

Reduce flour to 3 1/4 cups. To baking pan, add (in order) water, milk,
butter, sugar, eggs, salt, flour, cinnamon, nutmeg, cloves and yeast.
Choose "sweet dough" setting; after first kneading (see machine
instructions for time), add currants and peel.

Tip: to make 18 buns by hand, increase the yeast to 4 ts and double the
other ingredients.

Source: Canadian Living magazine, Apr 95 Canadian Living Test Kitchen:
Cooking Lesson

[-=PAM=-] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini