Saturday, April 7, 2012

Hot Cross Buns Recipe

Yesterday I baked these hot cross buns.  These are a delicious traditional snack to bake on Good Friday or around this time of year.  

The recipe makes about 24 rolls, too many for me to eat at once, so after I let the dough rise the first time, I cut it in half and 

weighed half of it and stuck it in the freezer to make at another time.  
I used a scale to weigh the buns, so that they would all be about the same size.  

This is what they look like all rolled out, and placed inside a greased pan.  I decided to cut them into 9 pieces instead of 12; a larger bun this way.  

These are the buns after they have risen in the oven for one hour.  (The oven was just a little warm).  I used golden raisins in these instead of currants; you can skip the currants altogether as well, and they taste just as good.  

I used a small pair of scissors to cut the crosses into the top of the buns.  You can also use a sharp knife, although I found that the knife would press into the bun and deflate it more than the scissors.  

Here they are, with all of the crosses, ready to be baked!  

And this is what they look like just getting out of the oven.  It is a good idea to check on them during the last five minutes; they will go from under baked to over baked pretty quickly (these were a little burnt). 

Fresh out of the oven; they taste so good!  

Recipe for Hot Cross Buns

1 pkg yeast
1 cup warm milk
5 tablespoons butter
1/2 cup brown sugar
2 large eggs
1/2 tsp. nutmeg
1/2 tsp cloves
1/2 tsp cinnamon
1 tsp salt
3-1/2 cups flour
3/4 cups dried currants
3 Tablespoons milk mixed with 3 Tablespoons sugar

Dissolve yeast in warm milk.  Add butter, brown sugar, eggs, spices, salt and 1 cup flour.  Mix well.  Add remaining flour and currants until dough is soft and elastic (you might need a little more flour).  Knead well.  Let rise in a warm place until double in size (about one hour).  Punch dough down, knead out holes, and divide into 24 pieces (at this point, you can freeze 1/2 of the dough until later).  Shape pieces into balls, and place on a greased cookie sheet or pan at about 2" apart.  Let rise again, about one hour.  Carefully cut a cross into the top of each bun.  Bake about 20 minutes in 400 degree oven (check on them at 15 minutes and 18 minutes to see if finished)
As soon as buns are done, brush them with milk and sugar glaze.

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