Hot Cross Buns
Submitted by cowgirl on April 06, 2003 at 4:04 am

DESCRIPTION
hot cross buns

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
Hot cross buns

Original kiwi recipe

1-1/2 c milk
1 tsp. sugar
1 tbsp. butter
2 tsp. yeast
4-1/2 cups flour ( recipe says to use high grade but I use ap for more tender rolls)
1 tsp. salt and cinnamon
½ tsp. mixed spice and nutmeg
2 tsp. sugar
¾ c currants and sultanas
¼ c chopped mixed peel

crosses: ½ c flour
6 tbsp. water

glaze: 1 tbsp. sugar and water
1 tsp. gelatine

heat milk until very warm, add 1 tsp. of sugar and the butter, set aside till lukewarm, sprinkle yeast over and leave for 15 minutes until frothy. Combine 4 c flour, salt and spices in a bowl, stir in 2 tsp. of sugar. Make a well in the middle of flour mix, pour in yeast-milk-mix, beat to a soft dough, knead in currants, sultanas and mixed peel, knead until dough is smooth and elastic. Set aside until doubled in size.
Punch down, divide into 16 even pieces, place on an oven tray, ¾ inch apart. Cover and let rise until doubled. Pipe crosses on each bun and bake in preheated 400° oven for 20 minutes until golden. Remove from sheet and brush w/ glaze.

Crosses: mix flour and water until smooth and pipe-able.

Glaze: put all ingredients in saucepan, heat gently until sugar and gelatine have dissolved.

Note: I use 4 tbsp. of sugar in all, some like it sweet J

Hot cross buns

Original kiwi recipe

1-1/2 c milk
1 tsp. sugar
1 tbsp. butter
2 tsp. yeast
4-1/2 cups flour ( recipe says to use high grade but I use ap for more tender rolls)
1 tsp. salt and cinnamon
½ tsp. mixed spice and nutmeg
2 tsp. sugar
¾ c currants and sultanas
¼ c chopped mixed peel

crosses: ½ c flour
6 tbsp. water

glaze: 1 tbsp. sugar and water
1 tsp. gelatine

heat milk until very warm, add 1 tsp. of sugar and the butter, set aside till lukewarm, sprinkle yeast over and leave for 15 minutes until frothy. Combine 4 c flour, salt and spices in a bowl, stir in 2 tsp. of sugar. Make a well in the middle of flour mix, pour in yeast-milk-mix, beat to a soft dough, knead in currants, sultanas and mixed peel, knead until dough is smooth and elastic. Set aside until doubled in size.
Punch down, divide into 16 even pieces, place on an oven tray, ¾ inch apart. Cover and let rise until doubled. Pipe crosses on each bun and bake in preheated 400° oven for 20 minutes until golden. Remove from sheet and brush w/ glaze.

Crosses: mix flour and water until smooth and pipe-able.

Glaze: put all ingredients in saucepan, heat gently until sugar and gelatine have dissolved.

Note: I use 4 tbsp. of sugar in all, some like it sweet J