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Hot Cross Buns
From The Carr Family Favorite Recipes
4 to 4 ½ cups all-purpose flour
1 package active dry yeast
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Dash ground
cloves
¾ cup milk
½ cup butter or margarine
1/3 cup sugar
3 eggs
2/3 cup currants or raisins
¼ cup diced candied orange peel (optional)
1 beaten egg white
1 recipe Powdered Sugar Icing (following this recipe)
- In
a large mixing bowl combine 2 cups flour, yeast, cinnamon,
nutmeg, and cloves. In a pan heat and stir milk, butter or margarine,
sugar, and ½ teaspoon salt till warm (120° to 130°) and butter
almost melts. Add milk mixture to dry mixture. Add eggs. Beat with an
electric mixer on low to medium speed 30 seconds, scraping bowl. Beat on
high 3 minutes. Stir in currants and orange peel (if desired), and as
much remaining flour as you can.
- Turn
out onto a lightly floured surface. Knead in enough remaining flour to
make a moderately soft dough (3 to 5 minutes total). Shape into a ball.
Place in a greased bowl, turning once. Cover; let rise in a warm place
till double (about 1 ½ hours).
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- Punch
dough down. Turn onto floured surface. Cover; let rest 10 minutes.
Divide dough into 20 portions. Shape portions into smooth balls. Place
balls 1-½ inches apart on greased baking sheet. Cover; let rise till
nearly double (45 to 60 minutes).
- Using
a sharp knife, make a crisscross slash across top of each bun. In small
bowl combine beaten egg white and 1 tablespoon water. Brush
mixture of egg white and water over rolls. Bake in a 375° oven 12 to 15
minutes or till golden brown. Cool slightly. Drizzle Powdered Sugar
Icing into crosses atop each bun. Serve warm. Makes 20.
Powdered Sugar Icing
1 cup sifted organic powdered sugar
¼ teaspoon pure vanilla extract
1 tablespoon milk or orange juice
- In
a mixing bowl combine powdered sugar, vanilla, and milk or juice. Stir
in additional milk or juice, 1 teaspoon at a time, till it reaches
drizzling consistency. Makes ½ cup (enough to drizzle over one 10-inch
tube cake).
q
Chocolate Powdered Sugar Icing:
Prepare as above, except add 2 tablespoons unsweetened organic cocoa powder
to the powdered sugar. Do not use the orange juice.
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