HOT CROSS BUNS
From moderngirlskitchen 17 years agoIngredients
- 8 oz all-purpose flour (white or wheat) shopping list
- 2 oz sugar shopping list
- 3 or 4 handfuls of dried fruit (raisins, cranberries, tart cherries, sultanas, currants - you pick!) shopping list
- 1 tsp. all-spice shopping list
- 1 tsp. nutmeg shopping list
- 1/4 tsp. cinnamon shopping list
- pinch of salt shopping list
- LIST TWO shopping list
- 1/4 pint milk shopping list
- 1/4 pint hot water minus 3 tablespoons shopping list
- 1 tsp. sugar shopping list
- 4 oz all-purpose flour (white or wheat - same as list I) shopping list
- 1 pkg. yeast shopping list
- 1 egg, beaten shopping list
- 2 oz melted butter shopping list
How to make it
- Place all of the ingredients from list I in a large mixing bowl. Stir, then set aside.
- Heat 1/4 pint milk in a small saucepan, being careful not to let it boil (remember, milk boils fast, so keep an eye on it!)
- Pour the warmed milk into a jug and immediately add 1/4 point hot tap water (minus three tablespoons - don't ask why, just do it. This was a great-grandmother's recipe, there's a reason for it somewhere).
- Add the yeast, sugar and flour to the milk and water, then stir until the mixture froths (this is a sign that the yeast has activated).
- Add the egg and melted butter to the yeast mixture, then pour it into the mixing bowl containing the ingredients in list I.
- Stir then knead the mixture until it forms a dough. (Note: if the mixture seems especially runny, don't panic - just keep on adding small amounts of flour until it comes together - a little faith and perhaps a strong whiskey are helpful at this juncture).
- Turn the dough out onto a floured surface, crank up the stereo to something with a beat and knead for a good ten minutes - until the dough has acquired a smooth, elastic texture.
- Pull off small lumps of dough and shape them into balls a little smaller than the palm of your hand.
- Place the lumps on a floured baking sheet, cover it with a damp dishtowel and place in a warm spot until they have doubled in size. (This should take about two hours, longer if humidity is low).
- Bake buns on 400F for 10 minutes. (Watch the bottoms carefully - you want hot, not burning, buns!)
- Cool the buns on a wire rack then serve them warm with butter or sliced and toasted - with butter.
- Makes 12-16 depending upon size.
The Rating
Reviewed by 2 people-
Great Hot Crossed Buns Recipe! Thank You! :)
noir in Boston loved it
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