HOT CROSS BUNS
Recipe By :Betsy Oppenneer
Makes 2 dozen
For The Dough:
1 tablespoon active dry yeast -- or 1 (1/4oz) pkg
1/4 cup warm water -- (about 110 degrees)
1 1/2 cups warm milk -- (about 110 degrees)
1/3 cup unsalted butter -- softened
1/2 cup light brown sugar -- or raw sugar
2 eggs
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground white pepper
3 1/2 cups unbleached flour -- (3 1/2 to 41/2)
1/2 cup currants
1/2 cup candied lemon peel -- or candied citron
For the Glaze:
2 tablespoons milk
2 tablespoons sugar
For the Icing:
1 cup confectioner's sugar
1 tablespoon lemon juice
1 tablespoon heavy cream -- up to 2 Tbls
In a large bowl, stir yeast into water to soften. Add milk, butter, sugar, eggs, cinnamon, ginger, nutmeg, pepper, and 2 cups flour. Beat vigorously for two minutes. Add the currants and lemon peel and stir to combine. Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl.Turn dough out onto a floured work surface.
Knead, adding flour a little at a time, until you have a smooth, elastic dough. Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour. Turn the dough out onto a lightly oiled work surface and divide into 24 equal pieces. Shape each piece into a ball and put into two well-seasoned 9 by 12-inch baking pans. Cover with a towel and let rise until almost doubled, about 45 minutes.About 10 minutes before baking, preheat oven to 375 degrees. Just before baking, cut a cross into the top of each bun. Combine the milk and sugar for the glaze and brush lightly over the top of the buns.Bake for 20 minutes, or until the internal temperature of the buns reach 190 degrees.Immediately remove buns from pans and cool on a rack for about 10 minutes.In a glass measuring cup with a pouring lip, combine the confectioners’ sugar with lemon juice and enough heavy cream to reach the consistency of honey. Use to pour into the cross on the top of each bun.
Recipe By :Betsy Oppenneer
Makes 2 dozen
For The Dough:
1 tablespoon active dry yeast -- or 1 (1/4oz) pkg
1/4 cup warm water -- (about 110 degrees)
1 1/2 cups warm milk -- (about 110 degrees)
1/3 cup unsalted butter -- softened
1/2 cup light brown sugar -- or raw sugar
2 eggs
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground white pepper
3 1/2 cups unbleached flour -- (3 1/2 to 41/2)
1/2 cup currants
1/2 cup candied lemon peel -- or candied citron
For the Glaze:
2 tablespoons milk
2 tablespoons sugar
For the Icing:
1 cup confectioner's sugar
1 tablespoon lemon juice
1 tablespoon heavy cream -- up to 2 Tbls
In a large bowl, stir yeast into water to soften. Add milk, butter, sugar, eggs, cinnamon, ginger, nutmeg, pepper, and 2 cups flour. Beat vigorously for two minutes. Add the currants and lemon peel and stir to combine. Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl.Turn dough out onto a floured work surface.
Knead, adding flour a little at a time, until you have a smooth, elastic dough. Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour. Turn the dough out onto a lightly oiled work surface and divide into 24 equal pieces. Shape each piece into a ball and put into two well-seasoned 9 by 12-inch baking pans. Cover with a towel and let rise until almost doubled, about 45 minutes.About 10 minutes before baking, preheat oven to 375 degrees. Just before baking, cut a cross into the top of each bun. Combine the milk and sugar for the glaze and brush lightly over the top of the buns.Bake for 20 minutes, or until the internal temperature of the buns reach 190 degrees.Immediately remove buns from pans and cool on a rack for about 10 minutes.In a glass measuring cup with a pouring lip, combine the confectioners’ sugar with lemon juice and enough heavy cream to reach the consistency of honey. Use to pour into the cross on the top of each bun.