Hot Cross Buns

Hot Cross Buns
Hot Cross Buns

PREP TIME

120

minutes

TOTAL TIME

150

minutes

SERVINGS

--

servings

PREP TIME

120

minutes

TOTAL TIME

150

minutes

SERVINGS

--

servings

Ingredients

  • 2

    packages (1/4 ounce each) active dry yeast

  • 2

    cups warm whole milk (110° to 115°)

  • 2

    eggs

  • 1/3

    cup butter, softened

  • 1/4

    cup sugar

  • 1-1/2

    teaspoons salt

  • 1

    teaspoon ground cinnamon

  • 1/4

    teaspoon ground allspice

  • 6 to 7

    cups all-purpose flour

  • 1/2

    cup dried currants

  • 1/2

    cup raisins

  • 1

    egg yolk

  • 2

    tablespoons water

  • ICING:

  • 1-1/2

    cups confectioners' sugar

  • 4 to 6

    teaspoons whole milk.

  • .

Directions

In a small bowl, dissolve yeast in warm milk. In a large bowl, combine eggs, butter, sugar, salt, spices, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in currants, raisins and enough remaining flour to form a soft dough (dough will be sticky). Turn onto a floured surface; knead until dough is smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour. Punch down dough. Turn onto a lightly floured surface; divide and shape into 30 balls. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, 30-45 minutes. Preheat oven to 375°. Using a sharp knife, cut a cross on top of each bun. In a small bowl, whisk egg yolk and water; brush over tops. Bake 15-20 minutes or until golden brown. Remove from pans to wire racks to cool slightly. For icing, mix confectioners' sugar and enough milk to reach desired consistency. Pipe a cross on top of each bun. Serve warm. Yield: 2-1/2 dozen.

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