Hot Cross Buns
Serving Size : 30
Ingredients for prepare Hot Cross Buns
:
| Amount | Measure | Ingredient - Preparation Method |
| 2 | packages | active dry yeast |
| 1/2 | cup | warm water - 110 to 115 degrees |
| 1 | cup | warm milk - 110 to 115 degrees |
| 1/2 | cup | sugar |
| 1/4 | cup | butter - softened |
| 1 | teaspoon | vanilla extract |
| 1 | teaspoon | salt |
| 1/2 | teaspoon | ground nutmeg |
| 6 1/2 | cups | all-purpose flour - 6-1/2 to 7 cups |
| 4 | | eggs |
| 1/2 | cup | dried currants |
| 1/2 | cup | raisins |
GLAZE AND ICING
hot cross buns |
| 2 | tablespoons | water |
| 1 | | egg yolk |
| 1 | cup | confectioner's sugar |
| 4 | teaspoons | milk |
| 1/4 | teaspoon | vanilla extract |
recipe Hot Cross Buns
In a mixing bowl, dissolve yeast in
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water. Add milk, sugar, butter, vanilla, salt, nutmeg and 3 cups of flour;
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beat until smooth. Add eggs, one at a time, beating well after each. Stir
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in the currants, raisins and enough remaining flour to form a soft dough. Turn on a floured board; knead until
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smooth and elastic, 6-8 min. Place in a greased bowl, turn once. cover and let rise in
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a warm place until doubled, about 1 hour. Punch dough down; shape into 30 balls. Place on greased baking sheets.
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Cut a cross on top of each with a sharp knife. Cover and let rise
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until doubled, about 30 min. Beat water and egg yolk; brush over rolls. Bake at 375 for 12-15 min.
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Cool on wire racks. For icing, combine ingredients until smooth; drizzle over rolls. Submitted to RecipeLu
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List by Ruth by PookyPook on Jan 24, 1998.
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