Hot Cross Buns

Hot Cross Buns

(15 buns)

Ingredients:

Buns:

1½ cups Milk, lukewarm

½ cup Sugar

1 tbsp. Active Dry Yeast

4½ cups All-Purpose Flour

½ tsp. Salt

½ tsp. Nutmeg

2 large Fresh Eggs

4 tbsp. Unsalted Butter, softened

1 cup Raisins, soaked in rum (option)

Glaze:

¼ cup Water

¼ cup Sugar

Icing:

½ cup Sugar

2 tbsp. Cream Cheese, softened

1 tbsp. Unsalted Butter, softened

1 tsp. Vanilla

½ tbsp. Water

Directions:

In a small bowl, combine lukewarm milk, sugar and yeast.  Stir and let rest for about 10 minutes until yeast activates.  You’ll notice bubbles forming.  Using a freestanding mixer, add 4 cups flour, salt and nutmeg to the mixer bowl.  Mix to combine.  Add the eggs and butter to the yeast mixture and stir.  Pour the yeast mixture over the flour and using the dough hook, mix for about 5 minutes.  Add the raisins and continue mixing another minute.  If dough is too wet, add a little more flour.  Dough should be quite soft and elastic.  Dough will pull away from sides when done.  Remove dough from bowl.  Oil bowl and put dough back in, coating dough with the oil.  Cover with plastic wrap, place in a warm place and let rise 2-hours or until doubled in size.  Lightly flour a clean a clean work surface, place sough and punch down.  Cut dough into 15 equal pieces and roll into a nice ball.  Line a 10x15 casserole dish with parchment paper and place each ball in rows of 3x5.  Cover dish with a clean damp towel and let rise another 30 minutes or until doubled in size.  Place in a pre-heated 375-degree oven for 20-25 minutes or until golden brown.  While buns are baking, put water and sugar in a small sauce pan over low heat.  Bring to a boil and continue another minute or until syrup thickens a bit.  Set aside.  When buns come out of oven, brush with the syrup and let cool.  For icing, whisk together the ingredients, pour into a piping bag and refrigerate until needed.  When buns are cool enough to ice, pipe a cross on each one.

Note:               If icing is too thick, add a little more water.  If too thin, add a little more sugar.

Note:               If you don’t have a freestanding mixer, you can do all of this by hand in a large bowl.

Ideas for Future Efforts

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