Post by Loupy on Aug 18, 2010 20:07:46 GMT -7
Hot Cross Buns
by the Editors of Publications International, Ltd.
Yield: Makes 15 buns
Ingredients for hot cross buns:
1 cup raisins
1/4 cup powdered sugar
1 to 2 tablespoons whipping cream
Preparation:
Prepare Basic Yeast Bread dough as instructed, adding raisins at end of first kneading cycle.
Ingredients for basic yeast bread dough...
2 cups milk
1/4cup unsalted butter, softened
6-1/2 to 7-1/2 cups bread or all-purpose flour, divided
2 packages active dry yeast
2 teaspoons salt
1/4 cup sugar
2 eggs
Preparation:
Heat milk and butter in small saucepan over medium heat just until butter is melted.
Remove from heat; cool to about 120° to 130°F.
Combine 4 cups flour, yeast, salt and sugar in large bowl.
Add milk mixture and eggs.
Beat vigorously 2 minutes.
Add remaining flour, 1/4 cup at a time, until dough begins to pull away from sides of bowl.
Turn out dough onto lightly floured work surface; flatten slightly.
Knead 10 minutes or until smooth and elastic, adding flour if necessary to prevent sticking.
Grease 13X9-inch pan; set aside.
Turn out dough onto lightly oiled surface.
Cover with clean towel; let rest 5 minutes.
Divide dough into 15 equal pieces.
Form each piece into ball. Place evenly spaced in prepared pan.
Cover with towel; let rise in warm place 45 minutes.
Preheat oven to 400°F. Bake 15 minutes or until golden brown.
Immediately remove from pan; cool on wire rack 30 minutes..
Combine powdered sugar and cream, 1 tablespoon at a time, in measuring cup.
Add additional cream, 1 teaspoon at a time, until icing is desired consistency.
Pour icing in thin stream across each bun to form cross.
by the Editors of Publications International, Ltd.
Yield: Makes 15 buns
Ingredients for hot cross buns:
1 cup raisins
1/4 cup powdered sugar
1 to 2 tablespoons whipping cream
Preparation:
Prepare Basic Yeast Bread dough as instructed, adding raisins at end of first kneading cycle.
Ingredients for basic yeast bread dough...
2 cups milk
1/4cup unsalted butter, softened
6-1/2 to 7-1/2 cups bread or all-purpose flour, divided
2 packages active dry yeast
2 teaspoons salt
1/4 cup sugar
2 eggs
Preparation:
Heat milk and butter in small saucepan over medium heat just until butter is melted.
Remove from heat; cool to about 120° to 130°F.
Combine 4 cups flour, yeast, salt and sugar in large bowl.
Add milk mixture and eggs.
Beat vigorously 2 minutes.
Add remaining flour, 1/4 cup at a time, until dough begins to pull away from sides of bowl.
Turn out dough onto lightly floured work surface; flatten slightly.
Knead 10 minutes or until smooth and elastic, adding flour if necessary to prevent sticking.
Grease 13X9-inch pan; set aside.
Turn out dough onto lightly oiled surface.
Cover with clean towel; let rest 5 minutes.
Divide dough into 15 equal pieces.
Form each piece into ball. Place evenly spaced in prepared pan.
Cover with towel; let rise in warm place 45 minutes.
Preheat oven to 400°F. Bake 15 minutes or until golden brown.
Immediately remove from pan; cool on wire rack 30 minutes..
Combine powdered sugar and cream, 1 tablespoon at a time, in measuring cup.
Add additional cream, 1 teaspoon at a time, until icing is desired consistency.
Pour icing in thin stream across each bun to form cross.