| This recipe is liked by 0 person(s). |
Yankee magazine Hot Cross Buns
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Ingredients: | |
| 1 cup | milk, scalded |
| 1/2 cup | sugar |
| 8 tablespoons | melted butter |
| 1/2 teaspoon | salt |
| 1 | yeast cake,, (3/4oz, 18g), or 1/4oz pkg active dry yeast |
| 1/4 cup | warm water,, (tepid, 60 - 100F) |
| 1 | egg, well beaten |
| 3 cups | flour |
| 1/2 teaspoon | cinnamon |
| 1/2 cup | currants |
| 1/4 cup | shredded citron,, (finely julienned) |
| pinch | ground cloves |
| 1 | egg, well beaten |
confectioners' sugar and milk (1cup sifted and mixed with 2 Tbsp milk, 1/2 tsp vanilla extract)
Instructions:
Mix yeast with tepid water
Combine the milk, sugar, butter, and salt. When milk mixture lukewarm, add the yeast cake dissolved in water. Add the egg and mix well. Sift together the flour, cinnamon, and cloves, add the currants and citron, and mix thoroughly.
Probably best to use the kitchen aid. This recipe requires >3cu of flour. I mixed in an additional 1-1.25 by spoon then by kneading in. Covered top with butter and then put in warm place to rise.
Cover and let rise in a warm place (75-85 degrees) until double in bulk.
Punch down dough, shape into round buns and place close together in a well buttered pan. Let rise again. Brush the top of each bun with beaten egg. Make a cross on each bun with a sharp knife. Bake in a hot oven (preheated to 400 degrees F) for 20 minutes. Remove from oven and brush over lightly with crosses made of confectioners' sugar moistened with milk.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe