Hot Cross Buns
From jerry0 14 years agoIngredients
- 1 C milk shopping list
- 2 Pkg. yeast shopping list
- 1/2 C sugar shopping list
- 2 t salt shopping list
- 1/3 C butter, melted and cooled shopping list
- 1 1/2 t cinnamon shopping list
- 1/2 t nutmeg shopping list
- 4 eggs shopping list
- 5 C flour shopping list
- 1 1/3 C currants or raisins shopping list
How to make it
- Heat milk to very warm (110°). Pour warm milk and about a t. of the sugar into a bowl and sprinkle yeast over. Mix to dissolve and let sit for 5 minutes or until it starts to foam.
- With mixer on low, add sugar, salt, butter, cinnamon, nutmeg and eggs. Gradually mix in flour, dough will be wet and sticky. Continue kneading until smooth, about 5 minutes. Put in a deep bowl and cover with plastic wrap or a plate and let the dough rest for 30-45 minutes. ( I put mine in the lukewarm oven)
- Knead again until smooth and elastic, about 3 minutes. Add fruit and knead until well mixed. At this point, dough will still be fairly wet and sticky. Shape dough in a ball, place in a buttered dish, and cover with plastic wrap and let rise in a warm, draft free place until doubled.
- Lightly grease a cookie sheet. Divide dough into thirds then 8 equal pieces each. Shape each into a ball and place on baking sheet, 3/4 inche apart. Cover with a clean kitchen towel and let rise in a warm, draft-free place until doubled in size, about 1 1/2 hours.
- In the meantime, pre-heat oven to 400° F.
- When buns have risen, take a knife and slash buns with a cross.
- Bake for 10 minutes, at 400°, then reduce heat to 350° F, bake until golden brown, about 15 minutes more. Don’t over bake. Transfer to a wire rack until very warm then:
- GLAZE with your favorite plain sugar glaze. . Serve warm, if possible.
People Who Like This Dish 3
- oliosfo Nowhere, Us
- maureenlaw ST LOUIS, US
- crazeecndn Edmonton, CA
- jerry0 Greensboro, NC
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The Rating
Reviewed by 1 people-
Love hot cross buns, and these are most likely way better than store bought. Thanks!
maureenlaw in ST LOUIS loved it
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