hot cross buns (satterly)
- Categories
- Breads
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Dry yeast |
| ¾ cup | Warm water |
| ½ cup | Vegetable oil |
| 1 teaspoon | Salt |
| ¼ cup | White sugar |
| 2 tablespoons | White vinegar |
| 1 teaspoon | Baking powder |
| 1 teaspoon | Cinnamon |
| 3½ cup | White flour |
| ½ cup | Flour for kneading |
| ⅔ cup | Currants |
Combine yeast with water in a mixing bowl. Combine the rest of the ingredients except the currants & flour. Mix well. Add 1½ c flour & mix. Stir in currants. Mix in the remaining 2 c of flour. Remove from bowl & knead, adding more flour as necessary. Knead for a few minutes until the dough is pliable. Return to mixing bowl, cover with a damp cloth & set aside until it has doubled.
Punch dough down, turn out onto a floured board, cover & let rest for 10 minutes. Divide the dough into 18 pieces. Roll into a ball & place on a greased baking sheet 1 ½ inches apart. Flatten slightly.
If you wish, using a sharp knife, cut out a cross in the top of each bun. Cover with a damp cloth & let rise till doubled.
Heat oven to 375F. Lightly brush the top of each bun with vegetable oil & bake for 12 to 15 minutes or until golden. Cool on wire racks.
Posted by Mark Satterly in Intercook
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