Saturday, 23 February 2013

Hot Cross Buns

Nothing says Easter and nothing says yum like Hot Cross Buns. Enjoy these beauties the day they are made or enjoy the next day by warming them up for a few seconds in the microwave.

Hot Cross Buns

2 teaspoons active dry yeast

1 cup barely warm milk
1/4 cup honey

1 teaspoon salt
1 large egg
Zest of 1 orange

3/4 cup raisins

3 cups bread flour (all-purpose will also work)

1 egg white

1 tablespoon milk

Cream Cheese Icing

1 tablespoon cream cheese, softened

1/2 cup powdered sugar

1.  In a large mixing bowl, sprinkle the yeast over the barely warm milk and let sit for 5 minutes. Add the honey, salt, and egg. Stir until blended. Mix in the orange zest and raisins. Add 3 cups of flour and mix until the dough comes together. If using a standing mixer, knead the dough with the dough attachment for 5-7 minutes, or until elastic. If not, knead the dough on a lightly floured surface until soft and elastic (about 8 minutes), adding more flour to keep the dough from sticking if necessary. Do not add too much flour, however—this will result in a denser bun. The dough will become more workable the longer you knead.

2.  Transfer the kneaded dough to a lightly oiled bowl. Cover with plastic wrap and a clean kitchen towel. Let it rise in a warm area until it doubles in size, about 2 hours.
Punch dough down, divide into 12 equal portions, and shape each portion into a round ball. Place in a pan (or on baking sheets) coated lightly with cooking spray. Cover with a kitchen towel and let it rise for another 20 minutes.

3.  Preheat oven to 400 degrees F.

4.  In a small bowl, combine the egg white and 1 tablespoon milk. Brush over the rolls. Bake for 10-13 minutes or until lightly browned. Allow to cool to room temperature before icing.


5.  In a small bowl, mix together cream cheese and powdered sugar until smooth. Place icing into a small plastic bag, cut off the tip, and pipe crosses on the top of the buns.

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