February 14, 2012

Hot Cross Buns

This is the penultimate recipe from the first bread book my husband ever gave me. When I can find citrons, I'll cross the last recipe off the list.
These are enjoyable rolls, particularly served warm. I made them this weekend when my parents came to visit their favorite (albeit only) grandchild.
Hot Cross Buns
2 tsp. dry yeast
3 eggs plus scalded and cooled milk to equal 1 1/3 cups
1 tsp. salt
3/4 tsp. nutmeg
6 Tbsp. sugar
6 Tbsp. butter, softened
1 1/4 cups wheat flour
3 cups bread flour
1/2 cup nonfat dry milk
1/2 cup currants
1/2 cup powdered sugar
1 Tbsp. milk
1/4 tsp. almond extract 

Heat the milk until warm, between 105ºF and 115ºF. Add to a warm mixing bowl with the yeast and eggs. Let stand 5 minutes.

Add salt, nutmeg, sugar, butter, wheat flour, half the bread flour and dry milk. Mix well. Cover, and let stand 15 minutes.

Add remaining bread flour, and mix well. Knead until smooth and springy, adding flour as needed. Knead in currants. Place dough in a greased bowl, cover, and let stand one hour until doubled.

Punch down dough. Divide dough into 18 pieces, and shape each into a round bun. Place on prepared baking sheets, and brush the tops with oil. Cover, and let rise until doubled, about 45 minutes.

Preheat oven to 375ºF. Bake 15 to 20 minutes, until the buns are golden. Remove from pan, and cool slightly on a wire rack.

Place icing ingredients into a plastic bag to mix well. Frost buns in the shape of a cross by cutting a tiny whole in the corner of the plastic bag. Makes 18 buns.

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