Recipe
Hot Cross Buns
Ingredients
- 1 (1/4-ounce) packet active dry yeast
- 1/2 teaspoon granulated sugar
- 3/4 cup warm milk (100? to 110?F on an instant-read thermometer)
- 3 3/4 cups all-purpose flour
- 1/4 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 1/2 teaspoons freshly grated orange zest
- 3 large eggs
- 1/4 cup unsalted butter, softened
- 1/2 cup raisins
- 2 teaspoons vegetable oil, for greasing a large mixing bowl
- 2 tablespoons milk
- 1/2 cup confectionersà sugar
Directions
- Stir the yeast and granulated sugar into the warm milk. Allow the mixture to stand 10 minutes until it becomes foamy.
- Combine the flour, brown sugar, cinnamon, cloves, allspice, nutmeg, salt, and orange zest in the bowl of a standing electric mixer fitted with the paddle attachment. Mix on low to combine.
- Pour the milk and yeast mixture into the flour mixture and beat on low to combine.
- With the mixer running, carefully add 2 of the eggs, one at a time, mixing just until the yolks disappear, keeping your fingers away from the rotating paddle.
- Add the softened butter and the raisins and mix until the dough is smooth and elastic, about 4 minutes.
- Grease a large mixing bowl with the oil. Place the dough in the lightly greased bowl and turn the dough once to coat it with the oil. Cover with plastic wrap or a clean, damp kitchen towel and set in a warm, draft-free place to rise until doubled in size, about 11/2 hours.
- Position rack in center of oven and preheat the oven to 400?F. Line a baking sheet with parchment paper.
- When the dough has risen, punch it down once with your fist and turn the dough out onto a lightly floured surface. Divide the dough into 12 equal pieces and form each piece into a round ball.
- Evenly space each dough ball on the prepared baking sheet.
- Whisk together the remaining egg and 1 tablespoon of the milk in a small mixing bowl. Using a pastry brush, paint the top of each roll with the egg mixture, reserving the remaining eggwash. Place a clean, damp kitchen towel or lightly greased piece of plastic wrap over the tops of the rolls. Set in a warm place to rise, about 30 minutes.
- Remove the kitchen towel and brush the tops of the rolls again with the reserved eggwash.
- Bake for 10 to 15 minutes until golden brown.
- Using oven mitts or pot holders, remove the baking sheet from the oven. Use a spatula to remove the rolls from the baking sheet and place them on a wire rack to cool.
- In a clean small mixing bowl, combine the confectionersà sugar and remaining tablespoon of milk, mixing well. Pour the sugar glaze into a squeeze bottle with a small tip or into a plastic bag with a small hole cut in one of the corners.
- When the rolls have cooled completely, pipe the sugar glaze over the top of each roll in the shape of a cross.
Recipe Details
- Source: There's a Chef in My World
- Dish Type: Baked Goods
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