Hot Cross Buns
- 1 package active dry yeast
- 1/4 cup warm water (105
to 110 degrees F)
- 1/4 cup granulated sugar
- 1 cup milk, scalded and cooled
to 105 to 110 degrees F
- 2 tablespoons butter, softened
- 1/2 teaspoon salt
- 1 large egg, lightly beaten
- 3 1/2 to 4 cups unsifted all-purpose flour
cup dried currants
- 1/2 cup unsifted confectioners' sugar
- 1 tablespoon
- 1/2 to 1 teaspoon water
- In a large bowl, sprinkle yeast over the warm water; add 1 tablespoon sugar.
Let stand until foamy, about 5 minutes.
- Stir the remaining sugar, milk, butter and salt into the yeast mixture.
Using a spoon or an electric mixer on low speed, beat the egg into the yeast
mixture along with 3 1/2 cups flour and the currants until all the flour has
been moistened. Turn the dough out onto a board that has been lightly floured
with some of the remaining 1/2 cup flour. Knead until smooth, about 5 minutes,
adding just enough of the remaining flour to keep the dough from being sticky.
- Oil a large bowl; place the dough in the bowl, turning to coat with oil.
Cover loosely and set in a warm place to rise until doubled in size, about 1
hour. Lightly grease a 9-inch square baking pan. Divide the dough into 12 pieces.
Shape each into a ball and place in the greased pan. Cover lightly and let rise
until almost doubled in size, about 45 minutes.
- Heat the oven to 375 degrees F.
- With a sharp knife, score a cross in the top of each bun.
- Bake for 25 to 30 minutes or until buns are lightly browned and sound hollow
when gently tapped.
- Transfer to a wire rack to cool 5 minutes in the pan.
- Remove from the pan and cool to room temperature.
- For icing, beat together the confectioners' sugar, vegetable shortening
and water until smooth. Add additional water if necessary to make manageable
frosting. Spoon into a pastry bag fitted with a small star tip. Pipe the frosting
onto the scored cross on each bun and serve.
Yield: 12 buns
Don't put this recipe away when the Easter season is over. Without the currants,
this slightly sweet yeast dough can make a variety of rolls that are good for the
rest of the year. Here are some ideas:
Sandwich Rolls: Divide dough into 12 pieces. Roll each into a ball and flatten
on a greased cookie sheet. Raise and bake as above.
Parker House Rolls: Prepare as for Sandwich Rolls, then fold 1/3 of the round
over the bottom 2/3. Raise and bake as above.
Cloverleaf Rolls: Divide the dough into 12 pieces. Divide each piece into 3 pieces;
roll each into a ball and fit the 3 balls into a greased muffin pan cup. Raise and
bake as above.
>> Easter Bread Recipes
>> Easter Recipes