| April 7, 2017 -- Traditional Hot Cross Buns
Easter food traditions are more than just Ham and hard boiled dyed eggs! Traditional Hot Cross Buns are perfect for Grange refreshments, or breakfast on Easter morning. Check out this recipe from Taste of Home.
INGREDIENTS:
BUNS:
2 packages (1/4 ounce each) active dry yeast
2 cups warm whole milk (110° to 115°)
2 large eggs
1/3 cup butter, softened
1/4 cup sugar
1-1/2 teaspoons salt
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
6 to 7 cups all-purpose flour
1/2 cup dried currants (dried cranberries can be substituted)
1/2 cup raisins
1 large egg yolk
2 tablespoons water
ICING:
1-1/2 cups confectioners’ sugar
4 to 6 teaspoons whole milk
DIRECTIONS:
In a small bowl, dissolve yeast in warm milk. In a large bowl, combine eggs, butter, sugar, salt, spices, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in currants, raisins and enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until dough is smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour. Punch down dough. Turn onto a lightly floured surface; divide and shape into 30 balls. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, 30-45 minutes. Preheat oven to 375°.
Using a sharp knife, cut a cross on top of each bun. In a small bowl, whisk egg yolk and water; brush over tops. Bake for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool slightly. For icing, in a small bowl, mix confectioners’ sugar and enough milk to reach desired consistency. Pipe a cross on top of each bun. Serve warm.
YIELD: 2-1/2 dozen.
SOURCE: http://www.tasteofhome.com/recipes/traditional-hot-cross-buns |
