Easter Hot Cross Buns
1/4 C. water, lukewarm
1/2 C. sugar
1 package active dry yeast
3 1/2 C. all-purpose flour
2 T. cinnamon
1 t. nutmeg
1/2 t. salt
1/4 t. 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
Glaze:
2 T. sugar
2 T. water
Icing:
1/2 C. icing sugar
2 t. water
In measure, combine warm water with 1 tbsp 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 center.
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.
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.
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.
Bake buns in 400�F 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.
Icing:
Stir together icing sugar and water. Using piping bag fitted with round tip,
pipe cross on top of each cooled bun.
Copyright 2000-2006
