Hot cross buns with cream cheese frosting
18 buns
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4½ | cup | 5 cups all-purpose flour; divided use |
| 2 | packs | Active dry yeast; |
| ½ | cup | Granulated sugar; |
| 1 | teaspoon | Salt; |
| 1 | teaspoon | Ground cinnamon; |
| ¼ | cup | Ground cardamon; |
| ¼ | teaspoon | Cloves; |
| ¼ | teaspoon | Nutmeg; |
| 1¼ | cup | Milk; |
| 3 | ounces | Pkg of cream cheese; softened |
| ½ | cup | Butter (stick) |
| ½ | cup | Margarine; |
| 2 | Eggs; beaten | |
| ¾ | cup | Currants -=OR=- |
| ¾ | cup | Raisins; |
| ⅓ | cup | Candied orange peel; (optional) |
| 1 | Egg yolk; mixed with | |
| 2 | tablespoons | Water; |
| 1 | cup | Confections' sugar; |
| 1 | teaspoon | Milk ; |
Directions
BUNS
FROSTING
BUNS: Combine 2 cups of flour, the yeast, granulated sugar, salt and spices in a large mixer bowl. Heat milk and butter to very warm (120 to 130 degrees). Add to flour mixture. Beat on medium speed of an electric mixer for 1 minute. Add eggs. Beat another minute. Stir in currants, orange peel and enough remaining flour to make dough easy to handle. Turn dough out onto lightly floured surface. Knead until smooth and elastic, about 5 minutes, adding additional flour as needed. Place in a buttered bowl, turning to butter top. Cover; let rise in warm place until doubled in bulk, about 1 hour. Punch down dough; turn onto lightly floured surface. Divide dough in half; divide each half into 9 pieces. Form each piece into a ball. Place balls of dough in two butter 8" square baking pans. Cover; let rise in warm place until doubled in bulk, about 45 minutes to 1 hour.
Brush lightly with egg yolk mixture. Bake rolls in preheated 375 degrees oven for 20 - 25 minutes, or until golden brown. Remove from pans. Cool on wire rack. Prepare Cream Cheese Frosting. Drizzle frosting across each bun in the shape of a cross.
FROSTING: Beat softened cream cheese and confections' sugar in bowl until smooth. Add up to 1 teaspoon milk to attain drizzling consistency.
Source: The San Diego Union-Tribune, Food Section, Apr. 6, 1995.
Brought to you and yours via Nancy O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 04-07-95