Hot cross buns 1/2

Yield: 20 Rolls

Measure Ingredient
¼ cup Warm water
1 teaspoon Sugar
1 tablespoon Yeast (regaular, not fast
\N \N Acting)
1 cup Warm milk
¼ cup Honey
¼ cup Honey
¼ cup Canola oil
1 \N Egg
2 \N Egg whites
2 tablespoons Dehydrated milk powder
1½ cup Whole-wheat flour (divided)
2½ cup To 3 cups unbleached all
\N \N Purpose flour
1 teaspoon Salt
3 teaspoons To 4 ts spice blend (recipes
\N \N Follows)* or prepared
\N \N Pumkin-pie spice
½ cup Dark raisins
½ cup Golden raisins
½ cup Currants
¼ cup Candied orange and lemon
\N \N Peel (optional)
1 \N Egg white
½ cup All-purpose flour
2 tablespoons Sugar
6 tablespoons To 8 TB water
\N \N Juice of 1 lemon
1 cup To 1.5 cups icing sugar
1 \N 6 inch stick cinnamon,
\N \N Broken into pieces
1 tablespoon Whole allspice
30 \N Whole cloves
½ teaspoon Cumin seeds
4 teaspoons Ground nutmeg
1½ teaspoon Ground ginger
6 teaspoons Cinnamon
2½ teaspoon Ground ginger
3 teaspoons Coriander
1 teaspoon Nutmeg
1 teaspoon Allspice
1 \N Loaf frozen bread dough,
\N \N Thawed
1 cup Raisins
1 cup Icing sugar
1 tablespoon Butter, soft
½ teaspoon Vanilla
2 tablespoons To 3 tb milk







* : Use either spice mixture for the recipe, not both.

Heat water to just warmer than a baby bottle, but not hot (about 105 F). Disolve sugar in water, then sprinkle yeast on top and let stand for 10 minutes until foamy. In a small bowl, warm milk and honey to same temperature. Whisk in the oil, egg and egg whites.

In a large bowl, mix together the milk powder, whole-wheat flour, 1 cup of the all-purpose flour, salt, spice blend (only one of them), raisins, currants and peel. Make a well in the centre of the dry ingredients and stir in yeast and milk mixtures.

Gradually add 1 - 1½ cups more all-purpose flour. When dough comes away from the sides pf the bowl, turn dough on to floured surface and knead for 10 minutes. Add more flour as needed to form an elastic dough. If raisins or peel pop out of the dough as you knead, just poke them back in and continue kneading.

Lightly grease a bowl. Shape dough into a ball and place in greased bowl, turning to coat the ball with grease. Cover loosely with a tea towel and let rise until doubled in size, abt 1½ hours.

Punch dough down and knead into a ball.

Divide dough into 20 equal parts. By repeatedly tucking the sides under and pressing up with your thumb, shape the 20 pieces of dough into tight round balls and place on a well greased baking sheet.

Cover loosely with a tea towel and let rise until doubled in size, abt 1 hour. Preheat oven to 375 F. Just before baking and adding cross, gently brush tops of buns with ligthly beaten egg white.

TOPPING: Mix flour and sugar and enough water to make a thick , smooth paste. Spoon paste into pipping bag with a tiny hole snipped off bottom corner. Pipe a cross of flour paste on to each bun. Bake buns for 15 ~ 20 minutes,

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