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
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
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.
Icing
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