LOCATION: Recipes >> Breads Yeast >> Hot Cross Buns 05
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Hot Cross Buns 05
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Hot Cross Buns
Yield: 24
4 1/2 c all-purpose flour
1/3 c granulated sugar
2 tb quick rise instant yeast
1 ts salt
2 ts cinnamon
1/2 ts grated nutmeg
2 c warm water
1/4 c melted butter
2 eggs, beaten
1 c raisins or part currants
1/2 c mixed candied peel
1 1/2 c icing sugar
2 tb milk
In a large mixing bowl, combine the flour, sugar, yeast, lemon
rind, salt cinnamon and nutmeg. Stir in warm water and butter, then
beaten eggs. Using a wooden spoon, vigorously stir dough until
smooth and elastic. Stir in raisins and candied peel. Scrape down
sides of bowl, cover with a clean dry towel and stand for 10 minutes.
Grease 24 medium to large-sized muffin cups and spoon in batter --
no more than 2/3 full. Brush tops with melted butter. Cover and
let rise in a warm place until almost double, about 20 - 30 minutes.
Bake in an oven preheated to 375 degrees for about 20 minutes or
until tops are browned. Let cool on wire racks until warm, about
10 - 15 minutes. Combine icing sugar with milk until smooth; place
in a piping bag or spoon on top of buns to make crosses. Makes 24
buns.
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