HOT CROSS BUNS
I give all the credit for this recipe and the picture to Andrea Meyers.(www.andreasrecipes.com) She has a very nice website with wonderful recipes! I have never attempted to bake bread, rolls or anything of the like, but I saw this recipe and thought, I can do that! I like that she uses instant yeast and explains things so well! Thank you Andrea, I will attempt these! They look sooo good!
Provided by Tammy T @ttodd4jesus
Categories Sweet Breads
Number Of Ingredients 19
Steps:
- In the bowl of the stand mixer, stir together the yeast, 2-1/4 cups of flour, salt, sugar, cinnamon, and nutmeg. Add the mashed potato and butter and cream the mixture together using the paddle attachment.
- Add the raisins, eggs, warm water, and milk. Continue mixing on low. Add the rest of the flour 1/4 cup at a time and mix well. Continue until the dough is easy to handle.
- Using the dough hook, knead the dough until smooth. Or you can turn the dough out onto a lightly floured board and knead until smooth. Put the dough into a greased bowl and cover with a towel. Allow to rise until doubled, about 1-1/2 hours.
- Preheat the oven to 375° F/190° C.
- After dough is risen, punch it down and divide it into two equal pieces. Shape each piece into 16 round buns. Please buns on prepared baking sheets spaced 2 inches apart. Let rise until doubled, about 30 minutes.
- Stir together the egg yolk and cold water to make a glaze. Brush the buns with the glaze, and bake in preheated oven for 20 to 25 minutes, until golden brown on top
- **** MAKE THE ICING: While the buns are baking, stir together the milk and confectioners sugar in a small bowl until you have a glaze with the consistency of frosting. It should not be runny, and you should be able to put it into a piping bag and squeeze it out.
- Remove buns from oven and put them on cooling racks. While buns are still warm, pipe a cross on top of each.
- Variations: Use active dry yeast: Add 2 packages active dry yeast to 1/2 cup warm water and stir to dissolve. Add with the milk and eggs, and continue as above. Make ahead tip: Make the buns the night before. Warm them and pipe the icing just before serving.
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