Hot Cross Buns

Hot Cross Buns

These slightly sweet buns are often served during the Easter season.

INGREDIENTS

4 to 4 1/2 Cups Unbleached Flour

1 Package Active Dry Yeast

1 Teaspoon Ground Cinnamon

1/4 Teaspoon Ground Nutmeg

1/8 Teaspoon Ground Cloves

3/4 Cup Whole Milk

1/2 Cup Butter

1/3 Cup Sugar

1/2 Teaspoon Kosher Salt

3 Room Temperature Large Eggs

2/3 Cup Raisins or Currants

1/4 Cup Diced Candied Orange Peel (Optional)

1 Beaten Egg White

1 Tablespoon Water

Powdered Sugar Icing (See Below For Recipe)

In a large-size bowl combine 2 cups flour, yeast, cinnamon, nutmeg, and cloves. In a medium-size saucepan add milk, butter, sugar, and kosher salt. Heat over a medium-low heat and stir until butter almost melts. The temperature should reach between 120 to 130 degrees. Add milk mixture to flour mixture along with eggs. Beat with an electric mixer on low for 30 seconds. Scrape bowl constantly. Turn to high speed and beat for 3 minutes. Stir in raisins and orange peel. Stir in as much of remaining flour as you can. Turn dough out onto lightly floured surface. Knead in enough remaining flour for 3 to 5 minutes. You will want moderately soft dough. Shape into a ball. Place dough into lightly greased bowl. Turn once to grease surface of dough. Cover and let rise in a warm place for about 2 hours or until doubled in size. Punch dough down. Turn dough out onto lightly floured surface. Cover and let rest for 10 minutes. Lightly grease two baking sheets and set aside. Divide dough into 20 pieces. Gently pull each piece into a ball. Tuck edges under to make smooth tops. Place balls 1 1/2 inches apart on baking sheets. Cover and let rise for 1 hour or until nearly doubled in size. Preheat oven to 374 degrees. Using a sharp knife make crisscross slashes across top of each dough ball. In small-size bowl combine beaten egg white and water. Brush egg white mixture over rolls. Place in oven and bake for 15 minutes until golden brown. Remove from oven and immediately remove buns from baking sheets. Cool slightly on wire racks. Drizzle Powdered Sugar Icing into crisscrosses on each bun. Serve warm. Makes about 20 Hot Cross Buns.

Powdered Sugar Icing

INGREDIENTS

1 Cup Powdered Sugar

1/4 Teaspoon Vanilla Extract

1 Tablespoon Milk

In small-size bowl combine powdered sugar, vanilla and milk. Stir in additional milk if needed one tablespoon at a time until icing reaches drizzling consistency. Makes about 1/2 cup.

© Victoria Hart Glavin