Hot Cross Buns by janiebakes

[rottiedogs]

Hot Cross Buns
Submitted by janiebakes on July 10, 2004 at 5:53 pm

DESCRIPTION
Hot Cross Buns

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

INSTRUCTIONS
1 cup milk
2 TBLS Butter
1 package yeast, active dry or compressed
1/4 cup warm water (lukewarm for compressed yeast)
4 cups all purpose flour
1/3 cup sugar
3/4 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
3/4 cup currents
1/4 cup finely diced candied orange peel or citron
2 eggs well beaten
1 egg yolk diluted with 1 teaspoon of water for topping

Lemon Frosting (recipe follows)
1 cup sifted powdered sugar
2 teaspoons lemon juice
1 teaspoon water

Beat until smooth and drizzle on top of buns to form a small cross.

Scald the milk, stir in butter and cool to lukewarm. Dissolve yeast in 1/4 cup warm water, set aside. Combine flour with sugar,salt and spices. Stir currants and orange peel into flour mix. Stir together yeast, cooled milk and eggs. Combine with the flour mixture. Turn out onto lightly floured board and knead until smooth and elastic. Put in greased bowl and let rise until doubled. ( about 1 and 1/2 hours)
Punch down the dough and pinch off 36 pieces and form into smooth round balls. Place balls of dough on a lightly greased baking sheet about 2 inches apart. Brush each bun with the eggyolk and water topping. Let rise until doubled in bulk, about 30 minutes. Bake in a hot oven (400 degrees) for 10 minutes or until lightly browned. Cool on racks for about 5 minutes. Then drizzle frosting on top of each bun to form a small cross. Serve warm.

These buns can be frozen. Let them cool completely without frosting. Wrap and freeze. When ready to serve, Heat the buns in a 400 degree oven for 3 to 5 minutes. Then cool and decorate.

This recipe for Hot Cross Buns comes from the Sunset Cookbook of Breads 1976 edition. I make them every Good Friday. It looks long and complicated but you basically mix all the dry ingredients together and then add all the liquid ones. It mixes up quickly in the stand mixer.

Raisins can be used instead of the currants. I have never used the candied citron or the candied orange peel. Instead I use freshly grated orange or lemon peel.(the microplane grater is wonderful for this) In the Lemon Frosting I use all lemon juice, no water. I bake them on a cookie sheet lined with parchment instead of a greased cookie sheet. I use a pastry bag with a plain small tip to pipe on the cross of frosting. You could use the tip of a knife too but it takes much longer.

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