International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Chicken Saltimbocca






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > dessert > hot cross buns 2
from US Hot Cross Buns are traditionally served on Good Friday (the Friday before Easter) and during the Lenten season, but they are good anytime. This recipe will make 2 1/2 dozen buns. This handmade version and the bread machine version are available in MasterCook format. 2 packages active dry yeast (1/4 ounce each) 1/2 cup warm water* 1 cup warm milk* 1/2 cup sugar 1/4 cup softened butter or margarine 1 teaspoon vanilla 1 teaspoon salt 1/2 teaspoon ground nutmeg 6 1/2 to 7 cups all-purpose flour 4 eggs 1/2 cup dried currents 1/2 cup raisins 2 Tablespoons water 1 egg yolk 1 cup confectioner's sugar 4 teaspoons milk or cream Dash salt 1/4 teaspoon vanilla Have the water and milk at 110-115 degrees F. In a large mixing bowl, dissolve the yeast in the warm water. Add the warm milk, sugar, butter, vanilla, salt, nutmeg, and 3 cups of the flour. Beat until smooth. Add the eggs, one at a time, beating the mixture well after each addition. Stir in the dried fruit and enough flour to make a soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl and turn over to grease the top. Cover with a damp towel or plastic wrap and let rise in a warm place until doubled in size (about 1 hour). Punch the dough down and shape into 30 balls. Place on lightly greased baking sheets. Cover and let rise until doubled (about 30 minutes). Using a sharp knife, cut a cross (or X) on the top of each roll. Beat the water and egg yolk together and brush over rolls. (You will probably have more than you need, discard the unused egg glaze.) Bake at 375-degree F. for 12 to 15 minutes. Meanwhile, make icing by combining the last four ingredients. Stir until smooth, adjusting sugar and milk to make a mixture that flows easily. When rolls are baked, cool on wire racks. Drizzle icing over the top of each roll following the lines of the cut cross. *1 1/2 cups warm skim milk may be substituted for the milk and water.

Hot Cross Buns 2


SUBMITTED BY
list all recipes for DESSERT (517)
list all recipes by ROSIEE (2)


conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Most Emailed Recipes
 
Stay informed and receive new recipes that are similar to
this one! Check the boxes that interest you and you will
receive only those new recipes.
keyword: cross
recipes for dessert
recipes by rosiee
Email Address:
(posted April 15, 2003)

from US

Hot Cross Buns are traditionally served on Good Friday (the Friday before Easter) and during the Lenten season, but they are good anytime. This recipe will make 2 1/2 dozen buns. This handmade version and the bread machine version are available in MasterCook format.

2 packages
active
dry yeast (1/4 ounce each)
1/2 cup warm water*
1 cup warm
milk*
1/2 cup
sugar
1/4 cup softened
butter or margarine
1 teaspoon
vanilla
1 teaspoon
salt
1/2 teaspoon ground
nutmeg
6 1/2 to 7 cups
all-purpose
flour
4
eggs
1/2 cup dried currents
1/2 cup raisins

2 Tablespoons water
1
egg yolk

1 cup confectioner's
sugar
4 teaspoons
milk or cream
Dash salt
1/4 teaspoon
vanilla

Have the water and
milk at 110-115 degrees F. In a large mixing bowl, dissolve the
yeast in the warm water. Add the warm milk, sugar, butter, vanilla, salt, nutmeg, and 3 cups of the flour. Beat until smooth. Add the eggs, one at a time, beating the mixture well after each addition. Stir in the dried fruit and enough flour to make a soft dough.

Turn out onto a floured surface and
knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl and turn over to grease the top. Cover with a damp towel or plastic wrap and let rise in a warm place until doubled in size (about 1 hour).

Punch the
dough down and shape into 30 balls. Place on lightly greased baking sheets. Cover and let rise until doubled (about 30 minutes). Using a sharp knife, cut a cross (or X) on the top of each roll. Beat the water and egg yolk together and brush over rolls. (You will probably have more than you need, discard the unused egg glaze.) Bake at 375-degree F. for 12 to 15 minutes.

Meanwhile, make
icing by combining the last four ingredients. Stir until smooth, adjusting sugar and milk to make a mixture that flows easily.

When rolls are
baked, cool on wire racks. Drizzle icing over the top of each roll following the lines of the cut cross.

*1 1/2 cups warm
skim milk may be substituted for the milk and water.



Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2020 SimpleSolutions Corporation. All Rights Reserved.