Hot cross buns #4
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Milk |
| 2 | Eggs | |
| 1 | teaspoon | Vanilla Extract |
| 2 | tablespoons | Butter |
| ¾ | cup | Raisins |
| ½ | teaspoon | Cinnamon, (1/2 to 1) |
| ½ | cup | Sugar |
| 1 | teaspoon | Salt |
| 4 | cups | Bread flour, or all-purpose flour |
| 1½ | teaspoon | Yeast, Rapid or Quick Yeast |
| 1 | Egg yolk, beaten | |
| 1 | tablespoon | Water |
| ¼ | cup | Confectioner's sugar, (1/4 to 1/2) |
| ¼ | teaspoon | Vanilla extract, (1/4 to 1/2) --or lemon extract |
| 1 | tablespoon | Milk, (1 to 2) |
Directions
GLAZE
FROSTING
DOUGH CYCLE
When dough cycle is completed, remove dough. Break into pieces of dough about the size of an egg. Roll each piece into a ball and place on a greased baking sheet. Cover with a towel and place in a warm, draft-free location for about ½ hour. Brush tops with glaze. Bake in a preheated 375F oven for about 25 minutes or until golden brown. Allow to cool and then drizzle frosting over tops in the form of a cross.
Mix ingredients togethe, using enough milk to achieve good consistency.
Hope this is what you were looking for... Bev in Mn Hot cross buns are traditionally served during the week preceding Easter, especially on Good Friday.
>From: bj29@... (bjjan)
Recipe by: Debbie Woodard, Bread Mach. Ckbk V,Donna German Posted to MC-Recipe Digest V1 #469 by Nancy Berry <nlberry@...> on Feb 03, 1997.