HOT CROSS BUNS
Hot Cross Buns are a traditional Easter roll. This recipe made the Test Kitchen smell amazing. Once baked, the outside is crusty and the inside is light and fluffy. The balance of spices is perfect with the right amount of cinnamon. Raisins add just the right amount of sweetness. Candied fruit would be delicious too if you opt to...
Provided by Beth M.
Categories Other Breakfast
Time 2h50m
Number Of Ingredients 18
Steps:
- 1. Combine: 1 1/2 cups flour, sugar, cinnamon, nutmeg and yeast.
- 2. Heat milk, water, and butter or margarine (until hot @130 degrees or so). Add to dry ingredients. Using a wooden spoon beat for 2 minutes.
- 3. Stir in beaten eggs and blend well.
- 4. Add enough flour to make a soft dough. I used a DOUGH HOOK and a stand mixer for this. Add flour until it is not sticky but can be pulled from the dough hook leaving it clean (see Note #1)! This is when you decide to use 4 3/4 cups flour or as much as 5 cups flour.
- 5. Knead 6-8 minutes.
- 6. Add the raisins or candied fruit, kneading to mix in evenly.
- 7. Place dough in an oiled bowl. Cover. Let it rest until dough rises (mine took about 1 hour).
- 8. Once the dough has doubled in size, punch down dough.
- 9. Divide into 18-24 balls. I used a greased ice cream scoop to measure equal amounts. Put on greased sheets or in 8" pans about 1" apart. Cover and let them rise (mine took about the same amount of time as the first resting). The balls will roughly double in size.
- 10. Once the rolls have doubled in size brush each one with a little egg wash.
- 11. Place in a preheated 375 degree oven. Bake for about 20 minutes. When nicely browned let cool on a rack.
- 12. Once the rolls are cool, mix frosting to desired consistency.
- 13. Using a piping bag or resealable plastic bag with the corner snipped off, make a cross on each roll.
- 14. Note #1: My cousin said NOT TO USE AN ELECTRIC BEATER as the batter climbs the beaters!
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