Hot Cross Buns

 

Bread

Hot Cross Buns

1 cup milk

1/2 cup (1 stick) butter

1 package (2 teaspoons) active dry yeast

1/2 cup sugar

31/2 to 4 cups flour

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

2 eggs

1/3 cup candied fruit and peel mix

1/2 cup golden raisins

To finish:

1 egg

1/2 cup confectioners sugar

1 tablespoon milk or cream

In a small saucepan or in the microwave, heat the milk and butter just until the butter melts. Allow to cool to lukewarm in a medium bowl and sprinkle in the yeast. Whisk until yeast dissolves. Stir in sugar and allow to stand for 10 minutes, until foamy.

Measure 31/2 cups flour and the spices into mixer bowl and whisk to combine. With the mixer on low, slowly add the yeast mixture. Add the eggs and mix until dough is thoroughly combined. Add enough additional flour so the dough will easily form a ball and is no longer sticky.

Knead on a floured board (or use the dough hook on mixer if you have one) until the dough is smooth and shiny, about 5 minutes. Knead in the candied fruit and raisins. Form dough into a ball, butter well, set in a large bowl, cover and let rise until doubled, about 11/2 hours.

Punch dough down and form into 12 equal balls. Place on greased or parchment-lined cookie sheet, leaving room for them to double in size. Let rise for another hour.

Heat oven to 400 degrees. Brush the tops of the buns with a wash made by whisking the egg with 1 tablespoon water. Bake 15 to 17 minutes, until puffed and nicely browned. Place on a wire rack to cool completely before glazing.

Mix confectioners’ sugar and milk until smooth. Place in a plastic sandwich bag with one corner snipped and pipe a cross on the top of each bun. Makes 12.

Per serving: 320 calories (28 percent from fat), 10 g fat (5.7 g saturated, 2.7 g monounsaturated), 69 mg cholesterol, 6.6 g protein, 51.7 g carbohydrates, 1.7 g fiber, 145 mg sodium.

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