HOT CROSS BUNS

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Hot Cross Buns image

These small yeast buns, freckled with currants or raisins, and sometimes fruit and nuts, are traditionally served on Good Friday. They are slashed with a cross just before baking and the cross is filled with icing after they've cooled. I usually make them and freeze them unfrosted, ahead of time. Then on Easter morning I warm them in the oven and frost them for breakfast or brunch.

Provided by Olha7397

Categories     Breads

Time 37m

Yield 16 serving(s)

Number Of Ingredients 16

3 cups unbleached all-purpose flour
2 packages active dry yeast (5 1/2 teaspoons)
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon grated fresh lemon zest
3/4 cup milk
1/4 cup unsalted butter, cut into pieces
2 large eggs, beaten
1/2 cup raisins or 1/2 cup currants
1/4 cup chopped blanched almond
2 tablespoons chopped mixed candied fruit
1 large egg, beaten with
1 tablespoon milk
1 cup confectioners' sugar (icing sugar)
2 -3 tablespoons cream or 2 -3 tablespoons milk
1/2 teaspoon almond extract

Steps:

  • Measure the flour, yeast, sugar, salt, and lemon zest into a large mixing bowl or into the work bowl of a food processor.
  • Heat milk to boiling in a small saucepan over medium-high heat.
  • Remove from heat and add the butter.
  • Stir until the butter is melted.
  • Stir in the eggs.
  • Add the liquid ingredients to the dry ingredients, and process or mix with an electric mixer until the dough is smooth but soft, about 2 minutes.
  • Mix in the raisins, almonds, and candied fruits.
  • Cover with plastic wrap and let rise for 1 hour.
  • Cover a baking sheet with parchment paper.
  • Turn the dough out onto an oiled surface.
  • Dust the dough with flour and knead to express air bubbles.
  • Divide the dough into 16 equal parts.
  • Shape each into a round ball.
  • Place the balls of dough, smooth side up, about 3 inches apart on the prepared baking sheet.
  • Let rise in a warm place, lightly covered, until almost doubled, for 45 minutes to 1 hour.
  • Preheat the oven to 400 F.
  • Brush the tops of the buns with the egg glaze.
  • Slash a cross in the center of each bun with a sharp knife.
  • Bake for 10 to 12 minutes, until golden.
  • While the buns bake, mix the icing ingredients in a small bowl.
  • Place the icing into a pastry bag with a small tip.
  • Slide the parchment onto the counter top to cool or transfer the rolls onto a wire rack to cool.
  • Pipe the icing into the shape of a cross on top of each bun.
  • Serve warm.
  • Makes 16 buns.
  • Beatrice Ojakangas.
  • The Great Holiday Baking Book.

Nutrition Facts : Calories 208.9, Fat 6.3, SaturatedFat 2.9, Cholesterol 51.1, Sodium 95, Carbohydrate 33.6, Fiber 1.2, Sugar 13.4, Protein 5

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