Hot Cross Buns I
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An Easter tradition, these lightly sweetened cinnamon yeast buns feature tender little currants strewn throughout. An egg yolk wash gives these buns a browned, glossy finish, making a canvas for the namesake cross, a painting of milk and sugar icing.
| Prep Time: | 20m |
| Cook Time: | 20m |
| Ready in: | 3h 30m |
| Yield: | 12 buns |
| Ingredients | |
| 3/4 cup warm water (110 degrees F/45 degrees C) 3 tablespoons butter 1 tablespoon instant powdered milk 1/4 cup white sugar 3/8 teaspoon salt 1 egg 1 egg white 3 cups all-purpose flour 1 tablespoon active dry yeast 3/4 cup dried currants 1 teaspoon ground cinnamon 1 egg yolk 2 tablespoons water 1/2 cup confectioners' sugar 1/4 teaspoon vanilla extract 2 teaspoons milk | |
- Put warm water, butter, skim milk powder, 1/4 cup sugar, salt, egg, egg white, flour, and yeast in bread maker and start on dough program.
- When 5 minutes of kneading are left, add currants and cinnamon. Leave in machine till double.
- Punch down on floured surface, cover, and let rest 10 minutes.
- Shape into 12 balls and place in a greased 9 x 12 inch pan. Cover and let rise in a warm place till double, about 35-40 minutes.
- Mix egg yolk and 2 tablespoons water. Brush on balls.
- Bake at 375 degrees F (190 degrees C) for 20 minutes. Remove from pan immediately and cool on wire rack.
- To make crosses: mix together confectioners' sugar, vanilla, and milk. Brush an X on each cooled bun.
| Nutrition Information Servings Per Recipe: 12 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 218 cal | Total Fat: | 4.1 g | Cholesterol: | 43 mg | |||
| Sodium: | 117 mg | Carbohydrates: | 40.5 g | Fiber: | 1.8 g | |||
| Protein: | 5.2 g | |||||||
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