Thursday, March 26, 2015

Hot Cross Buns

Hot Cross Buns
(4 dozen)


2 (1/4 oz.) envelopes Active Dry Yeast
½ cup Warm Water (100-110 degrees)
1 cup Warm Milk (100-110 degrees)
½ cup Unsalted Butter, room temperature
½ cup Sugar
½ tsp. Salt
3 large Fresh Eggs
1½ tsp. Vanilla
5 cups All-Purpose Flour
1½ tsp. Ground Cinnamon
1 cup Raisins
Your favorite Powdered Sugar Frosting


Combine yeast and warm water in a large mixing bowl and let stand 5 minutes.  Now add the warm milk, butter, sugar, salt, eggs and vanilla.  Beat on medium speed with an electric mixer until well blended.  Combine the flour and cinnamon in another large bowl and mix.  Gradually add to the yeast mixture continuing on medium speed.  Once all the flour mixture has been added continue beating for 2 minutes.  Stir in the raisins and place dough in a well-greased bowl.  Grease top of dough too.  Cover and let rise in a warm place until doubled (about 2 hours).  Remove from bowl and punch down.  Cover again and let rise another 30 minutes in a warm place.  Now turn out dough onto a well-floured surface and roll out to a ½ inch thickness.  Cut with a 2 inch round cutter and place on a lightly greased baking sheet.  Rework dough as needed to cut out 4 dozen buns.  Cover and let rise until doubled (about 45 minutes) in a warm place.  Uncover and place in a pre-heated 350 degree oven for 20 to 25 minutes or until lightly browned.  Let cool 10 minutes before icing in an X pattern on each bun using your favorite powdered sugar frosting.  Serve warm or at room temperature.

Note:               I’m not a raisin person.  So you might try dried cranberries or cherries in place of the raisins.

Note:               I use half sheet pans (approximately 13x18 inches) and place the rolls 4 by 6 for 2 dozen on each sheet pan.

Ideas for Future Efforts

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